The Complete Indian Rice Cookbook

The Complete Indian Rice
Cookbook:
Master Indian Pulao (Pilaf), Biryani,
Khichadi, and Much More!

Rekha Sharma
Ⓥ=VEGAN ℗= QUICK PRESSURE
COOKER RECIPE
About the Author
Introduction
Indian Meals
Using this Book
Know Your Measurements
Indian Spices and Seasonings
Indian cooking 101
Basic Techniques
Blanching Raw Nuts Ⓥ
Almonds (Badaam)
Pistachios (Pista)
Deep-frying the Indian Way
Dry-Roasting Spices, Nuts, and Flours Ⓥ
Spices (Masalae)
Nuts and Seeds (Maevae)
Chickpea and Other Flours (Besan aur Doosrae Aatae)
Reconstituting Dried Wild Mushrooms
Roasting and Grilling Vegetables Ⓥ
Eggplants (Baingan)
Bell Peppers (Shimla Mirch)
Slivering Blanched Nuts Ⓥ
Sprouting Beans and Seeds Ⓥ
Basic Ingredients
Coconut Milk Ⓥ
Crispy Chickpea Batter Drops Ⓥ
Crispy Fried Fresh GingerⓋ
Crispy Fried Onions Ⓥ
Homemade Yogurt
Indian Clarified Butter
Paneer Cheese
Yogurt Cheese
Basic Spice Blends
Curry Powders
Basic Curry Powder Ⓥ
Spiced Basic Curry Powder Ⓥ
Goan Curry Powder Ⓥ
Gujarati Curry Powder Ⓥ
Kashmiri Curry Powder Ⓥ
Marathi Curry Powder Ⓥ
South Indian Curry Powder Ⓥ
Garam Masalas
Basic Garam Masala Ⓥ
Hyderabadi Garam Masala Ⓥ
Kashmiri Garam Masala Ⓥ
Mughlai Garam Masala Ⓥ
Parsi Garam Masala Ⓥ
Savory Spice Blends
Chaat Masala Ⓥ
New Delhi Street Food MasalaⓋ
Bombay Bread-Snack Masala Ⓥ
Cumin-Water Masala Ⓥ
Griddle-Fried Bread MasalaⓋ
Stuffed Griddle-Fried Bread Masala Ⓥ
Roasted Chile Pepper and Red Peppercorn Masala Ⓥ
Roasted Cumin and Fenugreek Masala Ⓥ
Roasted Cumin-Pepper Masala Ⓥ
Punjabi Raita and Buttermilk MasalaⓋ
Kashmiri Raita Masala Ⓥ
Masala Blends for Special Dishes
Bengali Five Whole Spice Blend Ⓥ
Braised Meat Masala Ⓥ
Chickpea Masala Ⓥ
Grilling Masala Ⓥ
Gujrati Masala Ⓥ
Meat Masala Ⓥ
Vindaloo Masala Ⓥ
Wok Masala Ⓥ
Special South Indian Blends
Sambar Masala Ⓥ
Rasam Masala Ⓥ
Chutney Coconut Masala Ⓥ
Lentil PasteⓋ
Peanut Masala Ⓥ
Sesame Masala Ⓥ
Thenga Masala Ⓥ
Dessert and Tea Masalas
Dessert Masala Ⓥ
Tea Masala Ⓥ
BASIC FLAVORING PASTES
Basic Ginger Paste Ⓥ
Basic Garlic Paste Ⓥ
Roasted Garlic Paste Ⓥ
Basic Ginger-Garlic Paste Ⓥ
Almond and Poppy Seed Paste Ⓥ
Basic Cashew Paste Ⓥ
Basic Curry Paste with Onion Ⓥ
Basic Curry Paste without Onion
Basic Ginger and Green Chile Pepper Paste Ⓥ
Basic Onion Paste Ⓥ
Boiled Onion PasteⓋ
Chile Pepper PasteⓋ
Fried Onion Paste
Goan Vindaloo Paste Ⓥ
Ⓥ
Gujarati Green Paste
Hyderabadi Ginger-Garlic Paste Ⓥ
Kerala Fried Onion Paste Ⓥ
Minty Green Curry Paste Ⓥ
Mughlai Curry Paste with Nuts
Spicy Yellow Curry Paste Ⓥ
Tamarind Paste Ⓥ
Chutney
Green Chutneys
Ⓥ
Basic Green Chutney
Ⓥ
Cilantro-Lime Chutney
Mint Chutney Ⓥ
Ⓥ
Mint-Garlic Chutney
Scallion-Ginger Chutney
South Indian Cilantro Chutney Ⓥ
Coconut Chutneys
Fresh Coconut Chutney with Cilantro
Minty Coconut-Tamarind Chutney Ⓥ
Roasted Coconut Chutney Ⓥ
Semolina-Coconut Chutney
Shredded Coconut Chutney Ⓥ
Garlic and Chile Pepper Chutneys
Garlic and Fresh Red Chile Pepper Chutney Ⓥ
Green Garlic and Nuts Chutney Ⓥ
Peanut and Garlic Chutney Ⓥ
Bean and Legume Chutneys
Classic Hyderabadi Ginger-Sesame Chutney Ⓥ
Roasted Black Chickpea Chutney with Peanuts Ⓥ
Roasted Dal and Fresh Green Chile Pepper Chutney Ⓥ
Sesame-Peanut Chutney Ⓥ
Yogurt Chutneys
Yogurt Cheese Chutney with Minced Greens
Yogurt Chutney with Puréed Greens
Yogurt Chutney with Roasted Dals and Spices
Yogurt-Almond Chutney
Puréed Fruit Chutneys
Puréed Fresh Mango-Ginger Chutney Ⓥ
Puréed Green Mango Chutney Ⓥ
South Indian Tomato Chutney Ⓥ
Tart Apple-Ginger Chutney Ⓥ
Preserved Chutneys
Cranberry Chutney Preserve Ⓥ
Fragrant Mango Chutney Preserve Ⓥ
Red Tomato Chutney Preserve Ⓥ
Spicy Apple-Ginger Chutney Preserve Ⓥ
Spicy Apricot Chutney Preserve Ⓥ
Tomato Chutney Preserve Ⓥ
Sonth Chutneys
Minty Sonth Chutney with Mango Ⓥ
Sonth Chutney with Dried Mango Slices Ⓥ ℗
Sonth Chutney with Fresh and Dried Fruits Ⓥ
Sweet Sonth Chutney with Dates Ⓥ
Indian Pickles
Mango Pickles
Quick Mango Pickle Ⓥ
Punjabi Mango Pickle Ⓥ
Mango Pickle spice roast Ⓥ
Cooked South Indian Mango Pickle Ⓥ
Grated Mango PickleⓋ
Lime and Lemon Pickles
Basic Lemon Pickle Ⓥ
Sweet and Sour Fresh Lime Pickle Ⓥ
Crushed Lemon and Fresh Red Chile Pepper Pickle Ⓥ
Ginger-Lemon Pickle Ⓥ
Minced Ginger-Lime Pickle Ⓥ
Green Chile Pepper Pickles
Vinegar-Marinated Green Chile Peppers Ⓥ
Pickled Chile Pepper with Tamarind Ⓥ
Fiery Green Chile Pepper Pickle Ⓥ
Other Vegetable Pickles
Crunchy Cucumber Pickle Ⓥ
Cauliflower-Carrot Water Pickle Ⓥ
Spicy Cranberry Pickle Ⓥ
Onion Pickle Ⓥ
Turnip PickleⓋ
Turnip & Cauliflower Pickle Ⓥ
Mixed Vegetable Pickle Ⓥ
Eggplant and Malanga Root Pickle Ⓥ
Snacks, Appetizers, and Street Food
Spicy Relish Mixes
Ⓥ
Fried Taro Chips
Gram Flour Fried Peanuts Ⓥ
Salted Cashews Ⓥ
Salty Cereal MixⓋ
Spicy Mixed Nuts and Seeds Ⓥ
Spicy Pressed Rice Flake Mix Ⓥ
Spicy Thin Crispy Flatbreads Ⓥ
Mathiya
Ajwain Seed Mathiya Ⓥ
Mung Bean Puffed Pastries Ⓥ
Patty 1: Mushroom Turnovers
Patty 2: Curried Chicken or Lamb Turnovers
Puff Pastry Rolls
Puff Pastry with Ajwain Seeds
Red Bell Pepper-Potato Pastry Swirls
Ⓥ
Salty Finger Pastries
Samosa
Basic Samosa Ⓥ
Seven Layers Samosa
Sindhi-Style Samosa Ⓥ
Stuffed Phyllo Baked Samosa
Stuffed Phyllo Samosa
Tortilla SamosaⓋ
Fillings for Samosas
Basic Potato FillingⓋ
Green Pea Filling Ⓥ
Meat Filling
Moong Dal Filling Ⓥ
Sprouted Green Mung Bean Filling Ⓥ
Vegetable Filling Ⓥ
Fritters (Pakorae)
Frying Fritters
Basic Batter for Pakora Ⓥ
Sliced, Chopped, and Stuffed Vegetable Fritters
Bell Pepper Fritters Ⓥ
Cabbage Roll Fritters Ⓥ
Cauliflower Fritters Ⓥ
Eggplant Fritters Ⓥ
Fresh Green Bean Pakora Fritters Ⓥ
Ⓥ
Potato Fritters
Pumpkin FrittersⓋ
Ⓥ
Spinach Fritters
Ⓥ
Stuffed Bread Fritters
Shredded and Minced Vegetable Fritters
Chopped Onion FrittersⓋ
Fenugreek Fritters Ⓥ
Ⓥ
Mixed Vegetable Fritters
Ⓥ
Rice Flour and Cashew Fritters
Ⓥ
Rice Flour Papaya Fritters
Shredded Cabbage Fritters
Split Pea FrittersⓋ
Cheese and Meat Fritters
Chicken Fritters
Fish Fritters
Ground Meat Fritters
Marinated Chicken Pakora Fritters
Paneer Fritters
Paneer Fritters with Green Chutney
Paneer Fritters with Red Bell Peppers
Shrimp Fritters
Potato Snacks
Mashed Potato Balls Ⓥ
Chicken-Stuffed Potatoes
Peas-Filled Bakes Potato
Potato Fries with Tomatoes Ⓥ
Potato Patties
Basic Mashed Potato Tikki Ⓥ
Basic Stuffed Potato Tikki Ⓥ
Fillings for Potato Patties Ⓥ
Bread and Potato Tikki
Potato and Cashew Tikki Ⓥ
Potato and Tapioca Tikki Ⓥ
Tofu and Potato Tikki Ⓥ
Croquettes and Dumplings (Vadae)
Coconut–Red Chile Croquettes
Mung Croquettes Ⓥ
Rice Croquettes Ⓥ
Salty CroquettesⓋ
South Indian Croquettes Ⓥ
Spinach Mung Croquettes Ⓥ
Urad Croquettes Ⓥ
Steamed Rice Cakes (Idli)
Basic Steamed Rice Cakes
Quick Semolina Cakes
Spicy Rice Cakes
Bean and Rice Cakes (Dhokla)
Classic Chickpea Cakes
Chickpea Flour Rolls
Chickpea Flour Rolls- Stuffed
Chickpea Zucchini Cake
Steamed Chickpea Flour Cakes Ⓥ
Steamed Mung Cakes Ⓥ
Indian Street Foods
Crispy Flour Chips Mix
Crunchy Puffs with Spicy Tamarind Water Ⓥ
Flour Chips Yogurt Mix
Puffed Rice Spicy Mix Ⓥ
Stuffed Crispy Puffs with
Kebabs
Kebab and Tikka Finishing Glaze
Black Chickpea Kebabs Ⓥ ℗
Chicken Drumstick Kebabs
Chicken Liver Kebabs
Cottage Cheese and Vegetable Kebabs
Cottage Cheese Kebabs with Pomegranate Seeds
Deep-Fried Mutton Kebab Patties ℗
Egg-Stuffed Chicken Kebabs
Fish Kebabs
Green Chutney Cottage Cheese Kebabs
Marinated Lamb Kebabs
Mutton Kebab with Cardamom Seeds
Mutton Kebab with Nuts and Poppy Seeds
Mutton Kebabs with Fenugreek Leaves
Paneer Kebabs
Pan-Fried Lamb Kebabs
Skewered Minced Lamb Kebabs
Smooth Minced Chicken Kebabs
Vegetable Kebabs
Tikka Kebabs and Marinades
Marinades
Chile Chicken Tikka Marinade
Citrus Chicken Tikka Marinade
Creamy Chicken Tikka Marinade
Garlic Chicken Tikka Marinade
Green Chutney Lamb Tikka Marinade
Grilled Fish Tikka Marinade
Mint Chicken Tikka Marinade
Rosemary Lamb Tikka Marinade
Royal Lamb Tikka Marinade
Sesame Fish Tikka Marinade
Smooth Chicken Tikka Marinade
Turmeric Lamb Tikka Marinade
Basic Tikka Recipes
Basic Mutton Tikka
Basic Chicken Tikka Kabaabs
Basic Fish Tikka Kabaabs
Soups
Basic Broths
Vegetarian Broth Ⓥ
Spicy Chicken Broth
Spicy Lamb Broth
Tomato Soups
Creamy Tomato Soup
Tomato Soup with Curry Leaves
Tomato Soup with Mung Ⓥ
Tomato Soup with Sautéed Vegetables Ⓥ
South Indian Soups (Rasam)
Classic South Indian Split Pigeon Pea Soup Ⓥ
Buttermilk Soup
Chunky South Indian Tomato Soup Ⓥ
Lemon and Mung Soup Ⓥ
Mulligatawny Soup Ⓥ
Mysore Coconut Soup Ⓥ
South Indian Ginger Soup Ⓥ
South Indian Tamarind Soup Ⓥ
South Indian Vegetable and Tamarind Soup Ⓥ
Bean and Lentil Soups
Black Bean Soup ℗
Black Chickpea Soup Ⓥ℗
Chickpea Chicken Soup
Chilled Chickpea Soup
Lentil, Barley, and Vegetable Soup ℗
Mung and Spinach Soup Ⓥ
Ⓥ
Sindhi Split Pigeon Pea Soup ℗
Vegetable Soups
Cabbage and Vegetable Soup Ⓥ
Carrot and Ginger Soup
Chilled Potato Soup
Curried Green Pea Soup
Goan Cauliflower Soup
Pumpkin Soup Ⓥ
Root Vegetable Soup Ⓥ ℗
Spinach Soup
Yogurt Soups
Basic Yogurt Soup
Almond–Poppy Seed Soup
Chilled Roasted Vegetable Soup
Mushroom Yogurt Soup
Spinach Yogurt Soup
Vegetable, Yogurt, and Coconut Soup
Yogurt and Roasted Eggplant Soup
Fish and Chicken Soups
Cashew Corn-Chicken Broth Soup
Chicken and Corn Soup
Chicken Soup with Chayote Squash
Ginger and Coconut Milk Chicken Soup
Goan Shrimp Soup
Shrimp, Coconut Milk, and Tomato Soup
Salads
Fresh Chopped Salads (Kachumbar)
Armenian Cucumber and Peanut Salad Ⓥ
Cucumber and Red Lentil Salad Ⓥ
Daikon, Mung, Peanut Salad Ⓥ
Gingered Tomato Cucumber Salad Ⓥ
Tomato Salads
Colourful Tomato Salad Ⓥ
Pan-Fried Green Tomato Salad Ⓥ
Tomato, Scallion, Sev Salad Ⓥ
Cabbage Salads
Cabbage and Broccoli Salad
Keral Cabbage and Red Onion Salad Ⓥ
Lemony Cabbage Salad Ⓥ
Yogurt Coleslaw
Marinated Salads
Carrot and Cashew Salad Ⓥ
Lemony Red Onion Rings Ⓥ
Marinated Peanut Salad Ⓥ
Okra and Radish Salad Ⓥ
Zucchini Pineapple Salad
Bean and Legume Salads
Black-Eyed Pea Salad
Chickpea Chaat Salad Ⓥ
Dew Bean Salad Ⓥ
Mixed Sprouted Bean & Potato Vermicelli Salad Ⓥ
Parsi Sprouted Bean Salad Ⓥ
Red Bean Salad
Soybean-Tomato Salad Ⓥ
Sprouted Mung and Cabbage Salad Ⓥ
Potato and Root Vegetable Salads
Potato Salad with Yogurt
Potato, Sweet Potato, and Pea Salad Ⓥ
Red Potato Chaat Salad
Sweet Potato Salad Ⓥ
Taro Root Salad Ⓥ
Green Salads
Cottage Cheese Salad with Baby Greens
Pan-Roasted Tomato Mix Salad
Spinach Salad
Fruit Salads
Savory Summer Fruit Salad Ⓥ
Spicy Mixed Berry Salad Ⓥ
Non-Vegetarian Salads
Egg Salad
Ginger-Shrimp Salad
Minced Chicken and Lentil Wafer Salad
Tandoori Chicken Salad
Yogurt Raitas and Pachadis
Basic Raitas
Simple Salt and Pepper Raita
Ginger and Scallion Raita
Iced Raita
Lemon Pickle Raita
Vegetable Raitas
Beet and Scallion Raita
Cucumber and Radish Raita
Kashmiri Morel Mushroom Raita
Mustard Seed Raita
Potato and Beet Raita
Potato and Cumin Raita
Potato-Mustard Raita
Sprouted Beans and Vegetable Raita
Tomato and Mint Leaves Raita
Raitas with Herbs and Greens
Fresh Spinach Raita with Ginger-Lime Pickle
Frozen Spinach Raita
Green Raita
Sautéed Spinach Raita
Spicy Raita with Lamb's Quarters
Tofu and Greens Mix Raita
Tofu and Mint Chutney Raita
Grilled or Roasted Vegetable Raitas
Eggplant and Sesame Raita
Garlick Chinese Eggplant Raita
Grilled Eggplant Raita
Grilled Zucchini and Onion Raita
Roasted Bell Pepper Raita
Fresh and Dried Fruit Raitas
Banana Raita
Dried Fruit Raita
Mandarin Orange Raita
Mango Chutney Raita
Mango-Ginger Raita
Dumpling Raitas
Crispy Chickpea Batter Drops Raita
Crispy Urad Dal Croquettes in Yogurt
Mung Bean Croquettes Raita
Raita with Chickpea Flour Pancakes
Softened Chickpea Batter Drops Raita
Spicy Mung Bean Croquettes Raita with Sonth Chutney
Urad Dal Croquettes Raita
Meat Raitas
Ground Lamb Raita
Shredded Chicken Raita
South Indian Pachadis
Chopped Salad Yogurt
Cucumber Pachadi
Green Papaya and Coconut Pachadi
Green Tomato Chutney Pachadi
Mango and Coconut Pachadi
Mashed Potato and Cilantro Pachadi
Pumpkin and Tamarind Pachadi
Rice Flakes Pachadi
Sautéed Banana Pachadi
Sautéed Tomatoes and Coconut Pachadi
Tomato and Cucumber Pachadi
Tomato, Cucumber, and Onion Yogurt
Paneer Cheese
Homemade Paneer Cheese
Paneer Cheese Appetizers
Paneer Kebabs
Chickpea Flour Paneer
Lightly Seared Sour Paneer
Onion Crunchy Paneer
Paneer Balls
Paneer Wraps
Saffron Paneer
Seared Paneer with Caper Sauce
Spicy Peppered Paneer
Paneer Cheese Snacks and Side Dishes
Apple-Ginger Scrambled Paneer
Basic Scrambled Paneer
Chilli Paneer and Fried Ginger
Diced Paneer with Ajwain Seeds
Paneer with Cauliflower and Broccoli
Paneer-Cilantro Bake
Quick & Easy Spinach Paneer
Sautéed Paneer with Green Chutney
Scrambled Ginger-Lime Paneer
Scrambled Mushroom Paneer
Scrambled Paneer and Cauliflower
Soybeans Scrambled Paneer
Sun-Dried Tomato-Paneer
Tomato Dry Paneer
Paneer Cheese Main Courses and Curries
Griddle-Fried Paneer
Nine-Jewel Paneer Curry
Paneer and Red Chile Pepper Curry
Paneer Onion Curry
Paneer-Coconut Curry
Paneer-Pea-Potato Curry
Paneer-Potato Curry
Royal Paneer Curry
Spinach and Fenugreek Paneer
Spinach Paneer
Stir-Fried Paneer with Onions and Bell Peppers
Stuffed Paneer Balls Curry
Coconut and Corn Paneer
Breads and Crepes
Simple Griddle Breads
Working with Whole-Wheat Dough
Basic Whole-Wheat Dough Ⓥ
Whole-Wheat Griddle Breads Ⓥ
Multi-Flour Griddle Breads Ⓥ
Griddle-Fried Breads (Paranthas)
Basic Parantha Breads
Shaping Paranthas
Basic Parantha Ⓥ
Green Chile Pepper Parantha Ⓥ
Legume Paranthas Ⓥ
Mashed Potato Parantha
Mint, Ajwain, and Black Pepper Parantha
Mughlai Parantha Ⓥ
Oat and Ajwain Parantha Ⓥ
Onion Parantha
Spinach and Red Bell Pepper Parantha Ⓥ
Stuffed Griddle-Fried Flatbreads
Basic Stuffed Parantha Ⓥ
Stuffings for Parantha Breads
Potato Parantha Stuffing Ⓥ
Cauliflower Parantha Stuffing Ⓥ
Ground Lamb Parantha Stuffing
Paneer Parantha Stuffing
Radish Parantha Stuffing Ⓥ
Puffed Deep-Fried Breads (Pooriyan)
Basic Poori Ⓥ
To make the Dough
To shape and fry the poories
Flavored Deep-Fried Puffed Breads
Ajwain Poori Ⓥ
Deep-Fried Bengali Breads Ⓥ
Deep-Fried Leavened Bread
Fermented Saffron Poori Ⓥ
Mint (or Fenugreek) Poori Ⓥ
Spinach Poori Ⓥ
Stuffed and Puffed Poori Ⓥ
Oven-Grilled Naan and Other Breads
Basic Oven-Grilled Naan
Oven-Grilled Breads with Different Flavors
Baked Semolina Breads
Cheese Naan
Dried Herb and Spice Naan
Kalonji/Sesame Naan
Oven-Grilled Garlic and Turmeric Breads
Tofu Naan
Special Breads
Punjabi White Corn Flatbread Ⓥ
Basic Rajasthani Rolls
Chickpea Flour Flatbread
Fermented Leavened Flatread
Flour and Potato FlatbreadⓋ
Gujarati Fenugreek Flatbread
Millet Flatbread Ⓥ
Opo Squash Flatbread Ⓥ
Potato Baati Rolls
Sorghum Flatbread Ⓥ
Crepes and Pancakes
Basic Rice and Bean Dosa Ⓥ
Semolina Dosa
Stuffed Dosa Ⓥ
Chickpea Flour Crepes Ⓥ
Classic Lentil Pancakes Ⓥ
Mung Bean Pancakes Ⓥ
Rice Flour Pancakes
Stuffed Paneer Cheese Pancake Rolls Ⓥ
Tomato Semolina Pancakes
Rice
Plain and Steamed Rice Dishes
Boiled Basmati Rice Ⓥ
Steamed Basmati Rice Ⓥ
Steamed Green Rice Ⓥ
Steamed Spicy Rice Ⓥ
Steamed Tumeric Rice Ⓥ
Simple Herbs and Spices Pilafs (Pullaos)
Cilantro-Garlic-Pea Pilaf Ⓥ ℗
Ginger-Mint Pilaf Ⓥ
Roasted Saffron Pilaf Ⓥ
Saffron and Almond Pilaf
Simple Cumin Pilaf Ⓥ
Whole Spice Pilaf Ⓥ
South and West Indian Vegetarian Rice Dishes
Coorgi Yogurt Rice
Goan Coconut Milk PilafⓋ
Lemon Rice Ⓥ
Madrasi Eggplant RiceⓋ
Potato-Coconut-Yogurt Rice
Roasted Peanut Rice Ⓥ
Southern Mustard-Asafoetida Pilaf Ⓥ℗
Southern Sesame Rice Ⓥ
Southern Tamarind Rice Ⓥ
Tangy Southern Rice
Yogurt-Cashew Rice
Vegetable Pilafs (Sabzi kae Pullao)
Cauliflower Pilaf Ⓥ
Corn-Peas-Tomato Pilaf Ⓥ
Cranberry Pilaf
Green Chickpea Pilaf Ⓥ
Grilled Bell Pepper Pilaf Ⓥ
Kashmiri Mixed Veg Pilaf Ⓥ
Mixed Veg Pilaf
Mushroom-Pistachio Pilaf Ⓥ
Mushrooms-Chard Pilaf Ⓥ
Onion and Broccoli Pilaf Ⓥ
Roasted Fenugreek Pilaf Ⓥ
Royal Pilaf
Soybean Pilaf ℗
Spinach-Bell Pepper Pilaf Ⓥ
Tofu/Paneer and Chickpea Pilaf Ⓥ
Non-Vegetarian Pilafs (Pullao)
Basic Lamb Pilaf
Chicken Pilaf
Ground Lamb Pilaf
Shrimp Pilaf
Layered Rice Dishes (Biryanis)
Eggplant Biryani Ⓥ
Hyderabadi Chicken Biryani
Hyderabadi Marinated Chicken Biryani
Hyderabadi Mixed Veg Biryani
Lamb Chop Biryani
Mixed Nuts and Saffron Biryani
Mutton-Apricot Biryani
Khichadis (Rice and Grain Recipes)
Mung Khichadi ℗
Mixed Veg-Spinach Khichadi ℗
Tapioca Khichadi
Wheat, Rice, and Mung Khichadi Ⓥ ℗
Wheat-Lentil-Bean Khichadi Ⓥ ℗
Yellow Mung and Ginger Khichadi ℗
Other Grain Pilafs
Asafoetida Brown Basmati Ⓥ℗
Ⓥ
Peas-Potato Rice Flakes
Spicy Semolina Ⓥ
Stir-Fried Vermicelli
Tamarind Rice FlakesⓋ
Ⓥ
Wild Rice Pilaf
Endnote
ABOUT THE AUTHOR
Rekha Sharma was born in “Jalandhar”, a small city in the Indian state of
“Punjab”. Her father was in the Indian army, because of which her family
used to move around a lot. By a very young age, Rekha had experienced
cuisines from all over India, and every time she travelled to a new area and
tried new local cuisines, her passion and fascination for Indian food grew.
She completed M. Phil. in English from a reputed Indian University, and
then became a college professor for a few years. She got married at a young
age of 23, and left her job as a college professor when she had her first
child. By the age of 26, she was a mother of two- a son and a daughter, and
was mostly house-bound. As she started cooking for four, her passion for
cooking reignited, and she started giving cooking classes on the side. She
worked as a part time cook until her kids became independent, and then she
opened her own restaurant in Delhi, India. Today, she is 50+ years old,
manages a restaurant, and writes Indian cookbooks on the side. She is best
known for “A Taste of India”, a series of Indian cookbooks.
INTRODUCTION
India is a huge landmass which contains mountains, deserts, plateaus,
plains, beaches, and islands. Politically, it is divided into 28 states, and most
of these states have their own languages and cultures. Even within a
political state you will find multiple small villages with their own sub-
languages and cultures. Needless to say, India is a land of variety, and this
variety shows in its cuisine. Indian restaurants are everywhere, and if
you’ve been through the menu of one, you know what I’m talking about.
North India is a land of flatbreads, while South India is a land of rice. India
has a coastline that stretches for 7,516.6 km (4,671 miles), and you can find
a wide variety of seafood here, depending on which part of the coastline
you’re at. Not just the ingredients, but the preparation methods also differ
from region to region. If you’re in the eastern state of West Bengal, you will
see them prepare fish with mustard and turmeric. On the other hand, if
you’re in Kerala, you will watch them use coconut instead.
Majority of the people in India are Hindus, and the truly devout Hindus are
usually vegetarian. Vegetarianism is especially prevalent in central India.
The primary source of protein in these vegetarian dominated areas is-
beans, grains, lentils, peas, etc. Indians usually refer to these as “Dal”.
Indian food has less meat and more vegetables, which make Indian food
great for health, and also for the environment. The cooking methods used in
this book make the recipes as healthy as possible without compromising the
authentic Indian taste. You will find that the majority of recipes in this book
Ⓥ
are Vegan, and you can identify a vegan recipe from the “ ” symbol.
Also, in India, the pressure cooker is highly popular, and hence you will
find quite a few pressure cooker recipes in this book. Recipes cooked in a
pressure cooker are generally very quick to make, and in this book, you can
identify those recipes from the symbol “ ℗ ”.
In this book, you will find delicious recipes from all over India.
Most of the recipes in this book are simple, and if you’re a
“newbie” when it comes to cooking, this book will serve you well.
You will, however, need to learn to source some of the ingredients
that aren’t commonly used in American cooking. If you can’t find
an ingredient in a local store, you can always find it on
amazon.com. If there is a local Indian or ethnic market close to
your home, you’re in luck! Also, a pressure cooker is an
indispensable tool to have in your kitchen, so invest in one if you
haven’t already.
INDIAN MEALS
Typically, an Indian meal contains a wet or dry dish of meat or vegetables,
or both. This dish is typically eaten with an Indian flatbread, or rice. If the
food is spicy, which it usually is, there is plain yogurt on the side to soothe
the flavour, and also to aid with digestion. If one wishes to add a little more
punch to the meal, he/she can have a pickle or chutney on the side. Salads
are also quite common side dishes.
If cooking for guests, we Indians usually go for slightly “fancier” versions
of the staples. Plain yogurt may be replaced by “raita” (plain yogurt with
added spices and other ingredients), plain rice may be replaced by fried or
seasoned rice dishes, and fried flatbreads called “paranthas” may be used.
We usually offer starters and desserts to guests too.
For everyday eating, however, I will advise you to stick to the healthier
low-calorie stuff. Vegetables are a staple in the Indian diet, and for good
reason. A balanced meal has a good balance of carbohydrates, fiber, protein,
and fat. The diet should be rich in other vitamins and minerals too, which
Indian food usually is, thanks to the presence of vegetables, legumes, and
grains.
Another thing you need to consider is how much spice you like. It is
possible to add more later, but impossible to extract the spice once added,
so it is usually a good idea to add the spice incrementally, tasting the food
as you add. You will only need to do this once or twice though. Once you
know what you like, and how much you can handle, go all out!
USING THIS BOOK
In this book, I will call for cooking appliances that are readily available in
almost every kitchen. I understand that it is not possible to have a “tandoor”
(a large cylindrical clay or metal oven used in traditional Indian cooking
and baking) in your kitchen. The tandoor can be replicated by what is
readily available in your kitchen, and I will clearly detail in the directions of
each recipe what you need to do.
In order to prepare the recipes in this book, you will need a stove, an oven,
a pressure cooker, and a microwave in a few cases. A food processor will
also come in handy as it will save you a lot of hassle.
It is usually a good idea to prepare things like spice pastes, chutneys, spice
powders, and other perishable basic ingredients in bulk, and in advance.
These ingredients are best stored in the freezer, so if you have one, make
sure you use it. Here are a few basic tips and tricks to know before you dive
into the recipes:
Read the full list of ingredients and directions before you
commit to a recipe. Make sure you have all the ingredients and
all the appliances used in the directions. You can make almost
every spice blend used in this book easily at home, but you can
also buy these at a store. I’ll leave the decision to you. You can
find almost anything online these days.
A lot of the recipes in this book will call for ingredients like
cilantro, dry-roasted cumin, sesame seeds, black peppercorns,
ginger paste, garlic paste, ginger-garlic paste, green chutney,
crispy fried ginger, crispy fried onions; fresh lemon juice;
paneer (Cottage cheese), mango and lemon pickles, and some
chutneys. If you want to add Indian recipes to your arsenal, and
wish to prepare these regularly, you will do well to make these
ingredients a staple in your pantry.
Start the cooking process when you’re good and ready, and
have everything you need ready, and in front of you.
It is always a good idea to add a little less salt and seasoning if
you’re not sure how much you will need. Taste your food as
you go to hit that perfect spot. If, however, you do add more
than you can handle by mistake, you have a few options. Throw
in a peeled and chopped potato, or try eating the dish with
yogurt on the side. You can also make some more of the dish,
this time without the spice, and then add it to the over-spiced
batch.
KNOW YOUR
MEASUREMENTS
American cooks use standard containers, the 8-ounce cup and a tablespoon
that takes exactly 16 level fillings to fill that cup level. Measuring by cup
makes it very difficult to give weight equivalents, as the density plays an
important role when it comes to weight. The easiest way therefore to deal
with cup measurements in recipes is to take the amount by volume rather
than by weight. Thus, the equation reads:
1 cup = 240ml = 8 fluid Ounces
½ cup = 120ml = 4 fluid ounces
It is possible to buy a set of American cup measures in major stores around
the world.
In the States, butter is sometimes measured in sticks. One stick is the
equivalent of 8 tablespoons. One tablespoon of butter is therefore the
equivalent to ½ ounce/15 grams.
Liquid Measures
1 Teaspoon= 5 Millilitres
1 Tablespoon = 14 millilitres
2 Tablespoons= 1 Fluid Ounce
Solid Measures
1 Ounce= 28 Grams
16 Ounces= 1 Pound
INDIAN SPICES AND
SEASONINGS
“Spicy” is the first thing that comes to mind when we think of Indian food,
and for good reason. Historically, Indian spices have been one of India’s
greatest exported commodities. Indian spices go best with all kinds of food!
Go out there and play around! In this section, we will look at a few of the
most popular spices. If you cannot find a particular spice in a nearby store,
you will surely find it online on amazon.com.
AJWAIN SEEDS
Ajwain, ajowan, or Trachyspermum ammi—also known as ajowan caraway,
bishop's weed, or carom—is an annual herb in the family Apiaceae. Both
the leaves and the seed - like fruit of the plant are fit for consumption. The
name "bishop's weed" also is a common name for other plants. These tiny
brown or green-brown, ridged, celery seed look-alikes seem fragrance-free
at first, but when crushed, they emit an intense and highly aromatic, thyme-
like aroma, which calms down once cooked. When eaten raw, they have an
intensely fiery and pungent bite. Ajwain seeds are an amazing home remedy
to relieve gas and stomachaches, and are frequently chewed raw by people
with seasoned tastes.
ASAFOETIDA
Called Hing or heeng in Hindi, Asafoetida is a plant that has a bad pungent
smell and tastes bitter. It is sometimes even referred to as "devil's dung."
People use asafoetida resin, a gum-like material, as
medicine. Asafoetida resin is produced by solidifying juice that comes out
of cuts made in the plant's living roots. When cooked, however, it adds a
pleasant onion-garlic flavour to the food. It also has numerous health
benefits such as- it relieves flatulence, enhances digestion, acts as an
antibiotic, etc. It is an indispensable part of Indian cuisine. Ground
Asafoetida is used in recipes. It is usually a good idea to buy lumps or
granules, and grind it before using in a recipe. Buy your asafoetida in lumps
(or fine granules) and then grind them at home. If you wish to buy the
already ground version from the market, remember that it might not be
100% pure.
BAY LEAVES
Called Tejpatta, tejpat, or tej patra in Hindi, the bay leaf is an aromatic leaf
commonly used in cooking. It can be used whole, or as dried and ground.
There are two varieties commonly available: the leaves of the bay laurel
found typically in the Western world, and those of the Indian cassia tree.
Both work fine, but if you can get your hands on the Indian version, it will
make the recipes slightly more “Indian”. Doesn’t matter much, though.
BLACK SALT
Called Kaala namak in Hindi, black salt is a kiln-fired rock salt commonly
used in South Asian regions. It has a sulphurous, pungent-smell. It is also
known as "Himalayan black salt", Sulemani namak, bit lobon, kala noon, or
pada loon and manufactured from the salts mined in the regions
surrounding the Himalayas.
CARDAMOM PODS
Called Elaichi in Hindi, Cardamom (or cardamom) is a spice made from the
seeds of several plants in the genera Elettaria and Amomum in the family
Zingiberaceae. Both genera are native to the Indian subcontinent and
Indonesia. Two variety of this are commonly available: small green ones
(called hari or chhoti elaichi in Hindi), and large black ones (Called badi or
kaali elaichi in Hindi). The green ones have a strong refreshing fragrance,
while the big black ones have a milder woody-smoky aroma. Both are great
home remedies to treat and manage gas, and also for nausea and vomiting.
They also work as a healthy natural mouth freshener.
CHILES, FRESH GREEN AND DRIED RED

Called Mirch or mirchi in Hindi, chile peppers—fresh green (hari mirch)
and dried red (laal mirch)—are members of the capsicum family. Green
chiles are usually young, and they turn red as they age. The younger greener
chilies have a much stronger hotter flavour compared to the red ones. The
red chiles are dried and ground into a red powder, which is a staple
ingredient in Indian dishes. If you’re living in a different part of the world,
look for “cayenne powder” in a nearby store or online if you cannot find
pure red chile powder. Chiles are great for health too, and enhance
digestion. They are used in powerful sinus, cough, and cold home remedies.
Just ensure you don’t touch any sensitive areas of your body if you’ve just
handled it.
CINNAMON AND CASSIA

Called Dalchini or darchini in Hindi, Cinnamon is a common ingredient in
kitchens all around the world, and is commonly available in ground, or stick
form. Cinnamon adds a pleasant fragrance to foods, and is great for the
digestive system.
CLOVES
Called Laung or lavang in Hindi, Cloves are the aromatic flower buds of a
tree in the family Myrtaceae, Syzygium aromaticum. They have a strong
aroma, and a strong sweet and sour taste. They are great for digestion, and
relieving gas.
CORIANDER SEEDS AND GREENS

Called Dhania, sookha, and patta or hara in Hindi, Coriander is an annual
herb in the family Apiaceae. It is also known as Chinese parsley, and in the
United States the stems and leaves are commonly referred to as cilantro.
The whole of the plant is fit for consumption, but fresh leaves and dried
seeds are most commonly used in cooking. The fresh green leaves have a
sweet citrus flavour, and smell absolutely fantastic. These are highly
perishable so use them as soon as possible, and always store them in your
fridge.
CUMIN AND BLACK CUMIN
Called Jeera or zeera in Hindi, Cumin is a flowering plant in the family
Apiaceae, native to southwestern Asia including the Middle East. Its seeds
– each one contained within a fruit, which is dried – are a staple in the
Indian kitchen. They have a strong spicy aroma, and a bitter taste. It is great
for the stomach.
CURRY LEAVES
Called Meethineem or karipatta in Hindi, Curry leaves from from the curry
leaf tree, which is a tropical to sub-tropical tree in the family Rutaceae, and
is native to India. Curry leaves are a staple in Indian cooking, and quite a
few recipes in this book will call for this ingredient. They taste slightly
bitter, but taste absolutely amazing in certain recipes.
FENNEL SEEDS
Called Saunf in Hindi, Fennel seeds come from Fennel, which is a
flowering plant species in the carrot family. They appear long, ridged, oval
or curved, and green-yellow in color. They have an aromatic pleasant taste,
and are great for the digestive system.
FENUGREEK SEEDS AND GREENS

Called Daana-methi or metharae and patta or hari methi in Hindi,
Fenugreek seeds are the dried, angular, yellow-brown seeds of a highly
aromatic annual herb of the legume family. They are widely grown in India,
and taste bitter when eaten raw. Luckily, they aren't meant to be eaten raw.
When stir-fried or dry-roasted, these turn into something quite delicious.
GINGER
Called Adrak, taaza, and sookha in Hindi, Ginger needs no introduction.
This juicy underground stem has a strong taste and is great for health. When
buying ginger, ensure you get the fresh juicy ones. If you see any signs of
dryness, shriveling, or mold, you should probably not pick that particular
one.
KALONJI
You might know of these as—nigella, onion seeds, black onion seeds, black
caraway seeds, or black cumin seeds. In Hindi, however, it is called kalonji,
and that is the term commonly used outside India too, so that is what I will
call it in this book. These little charcoal black triangular seeds look a lot
like onion seeds. They have a light flavour like oregano, and taste bitter
when raw. After cooking, however, these start to emit a nutty aroma and
taste.
KOKUM
Also known as cocum, cocamful, and fish tamarind, Kokum is the sun-dried
rind of a ½- to 1-inch fruit of the mangosteen-oil tree. The ripe fruits are
eaten too, but the majority of them is dried into rather sticky, sour, purple-
black pieces of kokum, a delicious spice. If a recipe calls for this ingredient,
and you can’t find it, Tamarind can be used instead.
MANGO POWDER
Called Amchur in Hindi, Mango powder is a fruity spice powder made from
dried unripe green mangoes and is used as a citrusy seasoning in Indian
cuisine. It is mostly produced in India, and is used as a citrus seasoning, and
also to Put in the nutritional benefits of mangoes when the fresh fruit is out
of season.
MINT
Called Pudina, taaza, and sookha in Hindi, Mint needs no introduction as it
is one of the most popular herbs in the entire world. These are a staple in
the Indian kitchen too, and when buying mint, ensure you get fresh
aromatic leaves.
MIXED MELON SEEDS

Called Char-magaz in Hindi, this is basically a mixture of seeds from four
different summer melons—cantaloupe, watermelon, cucumber, and
pumpkin. The seeds are free of fragrance, and have a very mild taste similar
to pumpkin. These are loaded with zinc, iron, and potassium, and are great
for the brain.
MUSTARD SEEDS AND GREENS

Called Raayi or rai, and sarson in Hindi, Mustard is popular all over the
world. The most common use of mustard seeds we see today is to make
mustard oil, which is a healthy and cheap cooking oil which is a staple in
kitchens all over the world. These are loaded with Vitamins A and C, Iron,
and Calcium, making them a prominent health food. They have a very
strong taste by themselves, but go well in quite a few Indian dishes, as you
will see soon enough.
NUTMEG AND MACE

Called Jaiphul and javitri in Hindi, Nutmeg and mace are two different
varieties of spices obtained from the same apricot-like fruit of a tall
evergreen tree. Nutmeg is a wrinkly, medium brown, 1-inch oval nut that
resides inside the thin, brittle, shiny outer shell of a ripe nutmeg seed. To
obtain nutmeg, the shell has to be broken.
Mace is the lacy, web-like coating around the outside of the nutmeg shell.
This dazzling coating is cautiously removed after the fruit is broken open,
and is then flattened and dried to become brittle yellow-orange mace, ready
to use.
They are both great for health, and vital ingredients for the pharmaceutical
industry.
PAPRIKA
Called Kashmiri degi mirch or rang vaali mirch in Hindi, Indian paprika is
the vivid red powder made from mild, non-pungent red chiles. Although
made from red chiles, it does not taste very hot, and is primarily used for its
color. It is an indispensable part of the Indian pantry.
BLACK PEPPER
Called Kaalimirch in Hindi, Black pepper is often called the king of all
spices. It is one of the oldest and most popular spices on this planet.
Naturally, it is a staple in the Indian kitchen, and can be sprinkled over
pretty much any recipe in this book.
DRIED POMEGRANATE SEEDS

Called Anaardana in Hindi, dried pomegranate seeds are basically sun-
dried or dehydrated fruity seeds and the flesh of a wild pomegranate tree.
They have a sweet and fruity fragrance, and are a common ingredient in
Indian cooking.
POPPY SEEDS
Called Khas-khas in Hindi, poppy seeds are oilseeds obtained from opium
poppy. Poppy seeds come in many colors, but the Indian versions are pale
yellow. If a recipe calls for poppy seeds, feel free to use any kind of poppy
seeds you wish.
ROSE WATER AND ESSENCE

Called Gulaab jal and ruh gulaab in Hindi, rose water and rose essence are
made from the petals of specially cultivated highly fragrant red roses. Rose
water is basically water with a strong fragrance of roses. Small bottles of
rose water are easily available in stores.
SAFFRON
Called Kaesar or zaffron in Hindi, Saffron is one of the priciest spices
available out there, and hence should be used sparingly if you’re on a
budget. Almost all of Indian saffron comes from Kashmir in North India. It
has an exotic flavour and imparts a yellow color to the dishes it is used in.
SCREWPINE ESSENCE
Called Kewda or ruh kewra in Hindi, screwpine is the essence made from
the flowers of a tropical tree with narrow, sword-like leaves. Think of this
as rose water with a different fragrance.
SESAME SEEDS AND OIL

Called Til or gingelly in Hindi, sesame seeds are the tiny, smooth, oval, flat
seeds of an annual tropical herb. When raw, these have almost no aroma,
but when dry-roasted, these develop a nutty flavour.
SILVER LEAVES
Called Chandi ka verk or vark in Hindi, silver leaves are primarily used as a
garnish, and don’t really add anything to the flavour. This is used in Indian
recipes to make them look exotic.
STAR ANISE
Called Badian, badiyan, dodhful, dodphul, and anasphal in Hindi, star anise
is the dried mahogany-colored, 8-pointed, star-shaped fruit of a big
evergreen tree. It has a sweet flavour, and is an ingredient in quite a few
Indian recipes.
TAMARIND
Called Imli in Hindi, tamarind has a highly sour taste, and is a staple in the
Indian kitchen. It is rich in vitamin C, and good for digestion, fighting
throat infections, and fighting mild colds.
TURMERIC
Called Haldi in Hindi, turmeric is a common ingredient in Indian curries. It
has a warm and bitter taste, and one of the healthiest spices out there. It is a
natural antiseptic, an anti-inflammatory agent, and a blood purifier.
Turmeric is used in quite a few home remedies such as soothing aches and
pains.
INDIAN COOKING 101
If you’ve never cooked a single Indian recipe in your life, this section is for
you. Learn your basics, follow my guidance, and practice till you make it.
Do I make it sound hard? Do I make it sound like a chore? I don’t know, but
Indian cooking is none of those things. Indian cooking is actually quite
easy, once you get the hang of it.
There are a few basic techniques used in Indian cooking that you might
need to learn if you’re new to cooking. Luckily, you don’t really need to do
these things by yourself as you can easily find dry-roasted ingredients and
pre-mixed spice blends in the market. If, however, you wish to make these
on your own, I will teach you to do so, just in case you wish to have a little
more control over your ingredients in the future. Oh, and I personally enjoy
doing these things a lot, so try it out, maybe dry roasting will become your
new hobby!
Most of the basic gadgets and appliances this book will call for are quite
common even in the American kitchen. I will still list these basic tools
below. Feel free to improvise if you don’t have one of these, and don’t wish
to invest in one yet.
Concave cast-iron tava griddle to make breads
Non-stick or cast-iron
Round-bottomed wok (called kadhai in India)
Pressure Cooker
Food processor
If you can’t find these in a store nearby, they are easily available on
amazon.com.
In this book, you can identify a vegan and a pressure cooker recipe
simply by looking for the following symbols by their names:
Ⓥ = Vegan
℗ = Quick Pressure Cooker Recipe
BASIC TECHNIQUES
In this section we will learn a few basic techniques you will need to do the
most authentic Indian cooking.
BLANCHING RAW NUTS Ⓥ

This technique is called “Bhigona aur chheelna” in Hindi
Basically this technique is all about immersing the ingredients in water until
their skins become soft, and then peeling them off. You can buy pre-
blanched stuff in the market, but where’s the fun in that? Where’s the
freshness? And most importantly, where’s that Indian feel?
Yield: ½ cup
ALMONDS (BADAAM)
There are two ways of blanching almonds.
Traditional Method
1. Immerse ½ cup shelled raw almonds 8 to 24 hours in sufficient
water to cover by minimum two inches. (This allows the nuts to
absorb the water and soften.)
2. Drain and peel the skin off each one using your fingers.
Quick Method
1. Immerse and boil ½ cup almonds in water until the skins absorb
the water and become loose, approximately five minutes.
2. Allow to cool, then peel.
PISTACHIOS (PISTA)
Removing the outer skin of pistachios is much easier compared to almonds.
1. Put ½ cup shelled, raw pistachios in a small stainless steel (not
nonstick) saucepan, with sufficient water to cover by minimum
one inch, and bring to a boil using high heat.
2. Turn off the heat and set aside to soften, approximately one
hour. Drain and put them on a sanitized kitchen towel. Cover
using a different towel (or fold the first one over) and rub on
the towel using your hands. As you do this, the loosened skin
will get removed.
DEEP-FRYING THE INDIAN

WAY
This recipe is called “Talna” in Hindi
Yield: 20 to 30 pieces
Indian deep-frying is basic as it gets. You take a Chinese wok (or a
“kadhaai” as we call in Hindi) and you pour in a good amount of oil,
sufficient to completely submerge the ingredients you need to fry, you then
heat the oil and throw the ingredients into the heated oil.
Ingredients:
1½ to 2 cups oil
20 to 30 pieces of food
Directions:
1. Heat the oil using moderate to high heat until it achieves 325°F
to 350°F on a frying thermometer. At this temperature, if you
throw in a small piece of food, it will take about fifteen to
twenty seconds to come to the surface of the oil. This
temperature is important, as too high or too low can lead to less
than ideal results.
2. Put food pieces into the wok, without overcrowding. Fry until a
golden colour is achieved, approximately one minute. Using a
slotted spatula, hold each piece against the edge of the wok for
a few seconds, to let surplus oil to drain back into the wok.
After that, move to a tray coated using paper towels.
DRY-ROASTING SPICES,
NUTS, AND FLOURS Ⓥ
This technique is called “Sookha bhunna” in Hindi
Yield: Approximately ½ cup
Basically, we dry-roast dry spices, herbs, nuts, dals (legumes), and selected
flours by throwing them into a skillet and browning them in absence of any
cooking fat or liquid. This process filters out the unwanted raw flavour, and
enhances the flavour of the essential oils, which is what we actually need.
Below we will look at a few specific ingredients that we need to dry-roast
in Indian cooking.
SPICES (MASALAE)
Pretty much every spice there is can be dry roasted, and a few of the most
commonly dry-roasted spices are black peppercorns, coriander, mustard
seeds, sesame, cumin, etc.
1. Put ½ cup of any one type of whole seeds in a small sized cast-
iron skillet, saucepan, or “tava” and roast using moderate heat,
stirring and swaying the pan, until smoke with a strong
fragrance starts to rise and the seeds appear slightly darker,
approximately two minutes.
2. Turn off the heat and allow to cool down. Using a rolling pin,
the back of a big sized spoon, or using a mortar and pestle,
squash them until crudely ground. Or, grind them thoroughly
using a spice or coffee grinder.
3. Put inside an airtight vessel and place the vessel in a cool, dark
place. Can be stored safely for approximately one month at
room temperature, or six months in a fridge. Roasted black
peppercorns can be ground fresh before every use if you have a
pepper mill.
NUTS AND SEEDS (MAEVAE)

1. Beginning with ½ cup whole, chopped, or slivered nuts, put
them in a small sized cast-iron skillet, saucepan, or “tava” and
roast using moderate heat, stirring and swaying the pan, until a
golden colour is achieved (don’t let it get brown),
2. Turn off the heat and allow to cool down.
3. Use instantly or put inside an airtight vessel and place the
vessel in a cool, dark place, approximately seven days at room
temperature or approximately thirty days in a fridge.
Tip: Different ingredients roast in different amounts of time, and hence
it is a good idea to roast different ingredients individually.
CHICKPEA AND OTHER FLOURS (BESAN

AUR DOOSRAE AATAE)
1. Sieve ½ cup flour and put it in a non-stick skillet or saucepan.
2. Roast using moderate to low heat until it starts to look golden
and releases its fragrance, approximately three minutes. Stir
continuously and shake the pan regularly to avoid lumping and
burning.
3. Allow to cool, then put inside an airtight vessel and place the
temperature or approximately thirty days in a fridge.
RECONSTITUTING DRIED
WILD MUSHROOMS
This technique is called “Sookhi khumbon ko bhigona” in Hindi
Yield: 1 cup reconstituted mushrooms
Mushrooms are commonly available in dried form. So, you will need to
rehydrate them before using in a recipe. Here’s how.
Ingredients:
1 ounce dried wild mushrooms
Directions:
1. Rinse the mushrooms, then immerse in water to cover by
minimum two inches until they absorb the water and bloat up,
approximately one hour. Rinse them again under running water
to eliminate all dirt that may still be sticking to them. Chop and
use as required.
2. Strain the mushroom-soaking water through a coffee filter or
paper towels until it seems thoroughly clean and dirt free. Use
it in soups, rice pullaos (pilafs), and curries.
ROASTING AND GRILLING

VEGETABLES Ⓥ
This technique is called “Sabziyan bhunna” in Hindi
Roasting and grilling vegetables is the first step in preparing quite a few
Indian recipes, and you will need to know how it is done before you dive
into the recipes. Below, we will look at how to roast a few of the most
commonly roasted ingredients.
EGGPLANTS (BAINGAN)
Yield: Approximately 1½ cups of pulp from each pound of eggplant
When buying eggplants, ensure you grab the young ones. You can identify
these by their weight. Young eggplants usually weigh less for their size, and
have a silky smooth skin with no signs of deterioration. Also, smaller
eggplants are much easier to cook than the bigger ones, for obvious reasons.
The easiest and most convenient way to roast eggplants today is to just
place them directly over your gas burners. If you don’t want to make a mess
of your stove, use a grill too. The best way, however, is to use coals and a
grill, just like the Indians have done it for centuries.
Directions to Fire-Roast Eggplants:
1. Rinse, dry, and cover your hands with a thin layer of oil, and
rub them over the surface of each eggplant. Next, use a sharp
kitchen knife to pierce the skin in a few places. Put over
scorching coals of a grill if possible, or over the direct flame of
a kitchen stove burner(coat the lowermost plate using
aluminium foil), and roast, rotating using kitchen tonga as the
sides turn black, until the eggplant is very soft and the skin is
thoroughly charred, approximately five to seven minutes. Move
to a container and allow to cool down.
2. Once cool sufficient to hold, peel off and discard the charred
skin. You will have to wash your fingers multiple times as you
do this. Do not rinse the eggplants. Mash the pulp using your
hands or a fork until fairly smooth but still lumpy. Do not make
a fully smooth purée; a little texture is required. Strain and stir
in any juices that may have collected in the container. Store in
the fridge for approximately five days or approximately four
months in the freezer.
Directions to Oven-Roast Eggplants:
1. Slightly oil and pierce the skin in a few places using the tip of a
knife and bake using an oven pre-heated to 400°F until the
eggplants become soft, approximately thirty to forty minutes.
You can wrap them using an aluminium foil prior to baking.
Directions to Broil Eggplants:
1. Cut into half along the length and place, skin side up, on a
baking tray coated using aluminium foil.
2. Broil 8 to 10 inches from the heat source until the eggplants
become soft and the skin seems charred.
BELL PEPPERS (SHIMLA MIRCH)
Yield: Approximately ⅔ cup of pulp from each pound of pepper
Bell peppers are a common ingredient in the Indian kitchen, and taste
absolutely amazing when roasted.
Directions to Fire-Roast Bell Peppers:
1. Put whole bell peppers, if possible over the scorching coals of a
grill or over the direct flame of the kitchen stove (coat the
lowermost plate using aluminium foil) and roast, rotating using
kitchen tonga as the sides turn black, until the skin is mildly
charred, approximately two to three minutes. (There is no need
to oil the bell peppers or poke any holes in them, or to char
them completely.)
2. Move to a container, cover or seal using an air-tight bag, and
allow to sit for approximately fifteen minutes. This enables the
peppers to sweat and cool down, making them simple to peel.
Peel the peppers, eliminating as much of the burned skin as
possible. You may leave some mildly charred skin on for
flavour. Do not rinse them using water. Rinse your hands as
required. Eliminate the stems and seeds and chop or purée the
peppers; if any juice has accumulated in the container, strain it
and add it to the purée.
Directions to Oven-Roast Bell Peppers:
1. Rinse, dry, and cut each bell pepper into halves or quarters,
lengthwise. Put on a baking sheet, with the cut side down. Put
the sheet on the center rack of the oven, start the broiler, and
roast until charred, approximately eight to ten minutes. Flip
over once.
2. Put ¼ cup water on the baking sheet to dissolve most of the
browned juice and use it in soups, rice, breads, or vegetables.
To Broil Bell Peppers
1. Rinse, dry, and seed the bell peppers, then cut them into 1-inch
or larger pieces.
2. Put on a baking sheet coated using aluminium foil.
3. Broil 4 to 5 inches from the heat source, flipping over once or
twice until the pieces are mildly charred.
SLIVERING BLANCHED NUTS

Ⓥ
This technique is called “Mavae kaatna” in Hindi
Yield: ½ cup
You can buy slivered blanched nuts from the market, but these are done
using machines. If you have some free time on your hands, then use your
hands. This is a great exercise for improving your hand-eye coordination,
and you will get much better and thinner shreds as compared to the
mechanical versions.
1. Begin with 1 cup blanched almonds, pistachio, or other nuts.
2. Grab a paring knife in your dominant hand, and hold each nut,
one at a time, between the thumb and forefinger of your other
hand.
3. Scrape softly lengthwise using a sharp paring knife in tiny top-
to-bottom movements.
4. As you do this, frail slivers or shavings will fall from the nut.
SPROUTING BEANS AND

SEEDS Ⓥ
This technique is called “Sookhi dalonko phutana” in Hindi
Yield: Approximately 4 cups
Sprouted beans are one of the healthiest ingredients on the planet. Here’s
how to sprout beans the Indian way.
Ingredients:
1 cup any variety whole beans and seeds, picked over and
washed
1 thick kitchen towel
Directions:
1. Immerse the beans overnight, in water to cover by minimum
two inches.
2. Drain thoroughly, cover the container using a lid, then cover
using a thick kitchen towel and put in a warm spot in the
kitchen like a closet.
3. Check at least once per day and stir them a little if you wish to.
Keep the beans mildly moist at all times. If the inside surface of
the lid has tiny droplets of water on it, the moisture is right, and
the beans should sprout in two to three days.
BASIC INGREDIENTS
Before we start with the recipes, you need to acquaint yourself with a few
of the most common ingredients in Indian cooking what you might not have
used before.
COCONUT MILK Ⓥ
This recipe is called “Nariyal doodh” in Hindi
Yield: 1 cup thick coconut milk
Coconut milk is different from coconut water. You can buy this in a store,
or make your own. Here’s how:
Ingredients:
1 cup hot water
1½ cups grated fresh coconut meat
Directions:
1. Using a food processor or a blender, combine and pulse the
coconut and ½ cup of the water until thoroughly smooth. Allow
the processed coconut to soak in this water for approximately
half an hour. Next, pass the whole thing through the fine mesh
of a food mill or a strainer.
2. Put the leftover coconut back into your food processor. Put in
the rest of the ½ cup water, then process and strain once more.
Combine with the first coconut milk. Add water till your
desired consistency is achieved. Use instantly, or store in the
fridge for approximately 4 days or freeze for no more than sixty
days.
CRISPY CHICKPEA BATTER
DROPS Ⓥ
This recipe is called “Boondi” in Hindi
Yield: Approximately 1½ cups
You can buy these ready-made from Indian stores, but you can also make
your own. These go great with yogurt!
Ingredients:
¼ teaspoon salt, or to taste
½ cup water, or as required
⅔ cup chickpea flour, sifted
1 cup peanut oil for deep frying
A scant pinch baking soda
Directions:
1. In a container, combine the chickpea flour, salt and baking
soda. Put in the water and whisk to make a smooth and creamy
batter. Let sit for about ten minutes then whisk once more.
2. Take a small wok, or saucepan, or kadhaai, pour oil into it and
heat using moderate to high heat until it achieves 325°F to
350°F on a frying thermometer or until a drop of the batter
surges to the surface of the oil almost instantly. Hold a round
spatula with holes over the oil and progressively pour the batter
through the holes, while shaking and tapping the spatula to
ensure the batter falls as drops into the hot oil. Stop pouring
when the wok appears to have sufficient drops.
3. Fry one batch until a golden colour is achieved, approximately
forty to fifty seconds, then move the drops with another slotted
spatula to a tray coated using paper towels, before you start the
next batch. Keep doing it till all the batter has been used. Allow
to cool, then store in an airtight vessel in the fridge for
approximately three months or in the freezer about six months.
CRISPY FRIED FRESH
GINGER Ⓥ
This recipe is called “Bhuna adrak” in Hindi
Yield: Approximately 1 cup
Ginger is a great garnish and a flavour booster!
Ingredients:
½ pound fresh ginger, peeled and cut into thin matchsticks
½ teaspoon salt, or to taste
1½ cups peanut oil or melted ghee for deep-frying
Directions:
1. Heat the oil in a big wok or saucepan using moderate to high
heat until it achieves 325°F to 350°F on a frying thermometer.
(Put a small piece of ginger into the hot oil. If it takes about
fifteen to twenty seconds before it rises to the top, the oil is hot
enough to proceed with the frying.) Put in the ginger in 1 or 2
batches and fry, stirring and reducing the heat if required, until
rich gold in color, three to five minutes per batch.
2. Try to leave behind as much oil as you can in the wok as you
take out the ginger using a slotted spoon to a container, toss
with salt, and allow to sit until crunchy and cool. Move to an
airtight vessel and place in your fridge for a maximum of sixty
days.
CRISPY FRIED ONIONS Ⓥ

This recipe is called “Bhuna pyaz” in Hindi
These are great for garnish, and a great addition to the curries.
Ingredients:
1½ cups peanut oil for deep frying
6 to 8 small onions, cut in half along the length and thinly
chopped
Directions:
1. Heat the oil in a big wok or saucepan using moderate to high
heat until it achieves 325°F to 350°F on a frying thermometer.
(Place a small piece of onion into the hot oil. If it takes about
fifteen to twenty seconds before it rises to the top, the oil is hot
enough to proceed with the frying.) Put in the onions in 1 or 2
batches and fry, stirring and reducing the heat if required, until
deep brown, approximately five to seven minutes per batch.
2. Try to leave behind as much oil as you can in the wok as you
take out the onions using a slotted spoon to paper towels and
allow to sit until crunchy and cool. Move to an airtight vessel
and place in your fridge for a maximum of sixty days.
HOMEMADE YOGURT
This recipe is called “Ghar ki dahi” in Hindi
If you’re buying all your yogurt from a store, you don’t know what you’re
missing out. Fresh homemade yogurt tastes absolutely amazing, is more
nutritious, is free of preservatives, and the feeling you get when you make
yogurt is great. You just have to do it once to know what I'm talking about.
All you need to make it is some milk and a starter. The starter can be store-
bought yogurt with live cultures or yogurt from a prior homemade batch.
Depending on your personal taste and diet restrictions, you can choose any
kind of milk too.
Ingredients:
1 or 2 large, thick kitchen towels
1 pot holder
2 tablespoons plain yogurt, non-fat or any kind, with active
culture
4 cups milk
Directions:
1. Bring the milk to a boil, stirring regularly using a metal spatula
in a heavy aluminium saucepan to avoid burning the milk. You
can also do this using a microwave.
2. Move to a yogurt pot (if possible ceramic, though any vessel
will do), and cool until the milk registers 118°F to 120°F on a
thermometer.
3. Mix in the yogurt starter and cover loosely using a loosely
fitting lid.
4. Place a pot holder on a shelf in a kitchen cabinet. Put the yogurt
pot on top of the pot holder, fold the towels in half and cover
the yogurt pot tightly on every side. This insulates the pot and
helps maintain the perfect temperature essential for the
proliferation of the yogurt bacteria. You can achieve the same
result by placing the yogurt pot in a deactivated gas oven using
a small pilot light.
5. Let the milk rest without interruption for three to four hours.
6. Remove the lid and see if the yogurt is firm—kind of like
gelatin. If you see a layer of water over the yogurt, let is be for
now. You can remove it after chilling. Once the yogurt is set,
place it in your fridge instantly. If you allow yogurt to sit at
room temperature for too long, it will develop a sour taste.
INDIAN CLARIFIED BUTTER

This recipe is called “Ghee” in Hindi
Ghee is a class of clarified butter that originated in ancient India. It is
commonly used in cuisine of the Indian subcontinent, Middle Eastern
cuisine, Southeast Asian cuisine, traditional medicine, and religious rituals.
Ghee has an amazing fragrance, and red chilli powder fried in ghee has an
aroma out of this world. Try it out! Although delicious, it is pure fat, so use
in moderation. It is easily available online and in grocery stores, but you
can also make your own. Here’s how:
Ingredients:
1 pound unsalted butter
One 1-foot-square piece of fine muslin or 4 layers of
cheesecloth
Directions:
1. Put the butter in a heavy, moderate-sized saucepan and simmer,
stirring intermittently, using moderate to low heat until the milk
solids turn golden and settle to the bottom of the pan, 15 to 20
minutes. Initially the butter will start to froth, but as it simmers,
the foaming will settle. After this, pass everything through the
cheesecloth or a fine-mesh strainer into a sanitized jar.
2. Do not throw away the leftover milk solids. Store them at room
temperature around two days or in the fridge for approximately
six months. Or mix with whole-wheat flour to make paranthas
(griddle-fried breads) or add to soups, rice, and steamed
vegetables for flavour.
Feel free to add any or all of the following ingredients into the ghee to
tweak its flavour.
¼ cup minced fresh mint leaves
½ cup minced fresh curry leaves plus ¼ teaspoon ground
asafoetida
1 tablespoon crudely chopped garlic
1 teaspoon black peppercorns and 1 teaspoon ajwain seeds
1 teaspoon dried fenugreek leaves
2 tablespoons peeled and minced fresh ginger
2 teaspoons cumin seeds, 2 black cardamom pods, crushed
lightly to break the skin, and 2 (1-inch) sticks cinnamon
PANEER CHEESE
This recipe is called “Paneer” in Hindi
Yield: 8 ounces or approximately 30 1¼-inch pieces
Basically, this is Indian cottage cheese. It is easily available in Indian
markets, and is one of the most delicious ingredients vegetarians get to
enjoy. You can easily make this at home. Here’s how:
Ingredients:
½ gallon lowfat or whole milk
1 (2-foot-square) piece of fine muslin or 4 layers of cheesecloth
2 cups plain yogurt, non-fat or any kind, whisked until the
desired smoothness is achieved, or ¼ cup fresh lemon juice, or
a mixture of both
Directions:
1. Put the milk in a big and heavy saucepan and bring to a boil,
stirring slowly, using high heat. Before the milk boils and the
bubbles spill over, stir in the yogurt or the lemon juice, and
carry on stirring until the milk curdles and separates into curds
and whey, approximately a minute or two. Turn off the heat.
2. Cover a big pan using the muslin or cheesecloth and pour the
curdled milk over it. The whey should drain through the cloth
into the pan, and the curdled paneer cheese is left behind in the
cloth.
3. While the paneer cheese is still inside it, pick up the cloth from
the pan and fasten the ends of the cloth around the kitchen
faucet to drain, ensuring that the cheese is a few inches over the
bottom of the sink. let drain three to five minutes.
4. Take out of the faucet and carefully twist the cloth tightly
around the cheese, then place the cheese between two salad-
size plates (or any other flat surfaces), with the fastened cloth
edges placed to one side, out of the way. Put a big pan of water
on the top plate and allow the cheese to drain further,
approximately ten to twelve minutes.
5. Take paneer cheese out, cut into shapes and sizes you want and
use as required. Store in an airtight vessel in the fridge 4 to five
days or freeze for no more than 4 months.
YOGURT CHEESE
This recipe is called “Dahi ka paneer” in Hindi
Yogurt cheese is basically highly condensed, almost cheese-like yogurt.
Here’s how we do it:
Ingredients:
1 (32-ounce) vessel non-fat plain yogurt
Directions:
1. Put yogurt in the muslin or cheesecloth, then twist the cloth
tightly around the cheese and tie the ends of the cloth around
the kitchen faucet, ensuring that the yogurt is a few inches
above the bottom of the sink. let drain 4 to 6 hours. The cheese
is now ready to be used.
2. Or, set a large colander or fine-mesh strainer into a large
container (to catch the whey), and line it with muslin or 4 layers
of cheesecloth. Put the yogurt in the strainer and let drain for
four to six hours in a fridge.
BASIC SPICE BLENDS
Getting the seasoning right is a vital component of Indian cooking. You can
buy readymade Indian spice blends in the market, and these are usually high
in quality and taste. As a beginner, feel free to buy readymade spice blends.
As you start to become more proficient in Indian cooking, however, you
yourself will desire more control over how the final recipe tastes. You
cannot tweak the amount of salt in a readymade curry powder, but if you
make your own, the possibilities are endless.
So, in this section, we will take a look at a few of the most extensively used
Indian spice blends. We will learn the basic ingredients used in them, and
the directions you will need to follow to make these at your home. Once
you get used to making these basic spice blends, feel free to play around
and create your own spice blends, tailored exactly to your and your family’s
tastes!
CURRY POWDERS
Curries are the quintessence of Indian food. Curries are usually a blend of
wet and dry ingredients. Wet ingredients are usually ground juicy
ingredients like tomatoes, ginger, onions, etc. The dried ingredients are the
spices, herbs, nuts, etc. These dry ingredients are the primary tastemakers,
and we will take a look at these in this section.
BASIC CURRY POWDER Ⓥ

This recipe is called “Kari ka masala” in Hindi
Buy this from a local Indian store, or online. However, it is more fun to
make your own!
Ingredients:
⅓ cup ground cumin seeds
1 cup ground coriander seeds
1 tablespoon ground cayenne pepper (not compulsory)
1 tablespoon ground dried fenugreek leaves
1 tablespoon ground paprika
2 tablespoons ground turmeric
Directions:
1. Add all the spices to a container and stir using a spoon until
they get blended.
place, approximately thirty days at room temperature or
approximately one year in a fridge.
SPICED BASIC CURRY POWDER Ⓥ

This recipe is called “Kari ka masala” in Hindi
Basic curry powder we saw above, but with some extra flavour.
Ingredients:
1 recipe Basic Curry Powder
1 tablespoon ground black cardamom seeds
1 tablespoon ground black peppercorns
1 tablespoon ground dried ginger
1 tablespoon ground fennel seeds
1 tablespoon ground fenugreek seeds
1 tablespoon ground green cardamom seeds
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
Directions:
1. Add all the spices to a container and stir using a spoon until
they get blended.
GOAN CURRY POWDER Ⓥ

This recipe is called “Goa ka shakuti masala” in Hindi
This Goan tastemaker goes perfectly with meat and chicken!
Ingredients:
¼ cup coriander seeds
¼ cup thinly chopped fresh garlic cloves
¾ cup grated fresh or frozen coconut or shredded unsweetened
dried coconut
1 2-inch stick cinnamon, broken
1 tablespoon black peppercorns
1 tablespoon cumin seeds
1 teaspoon ajwain seeds
1 teaspoon black cumin seeds
1 teaspoon fennel seeds
1 teaspoon ground turmeric
10 whole cloves
15 dried red chile peppers, such as chile de arbol, broken
2 tablespoons white poppy seeds
3 to 5 fresh green chile peppers, such as serrano, thinly chopped
8 to 10 green cardamom pods, lightly crushed to break the skin
8 to 10 quarter-size slices of peeled fresh ginger
8 to 10 star anise, broken
Directions:
1. In a moderate-sized cast-iron or non-stick wok or skillet, roast
the coconut, stirring and shaking the skillet using moderate to
low heat, until the coconut is crunchy and golden,
approximately eight to ten minutes. If the coconut is not
crunchy after ten minutes, reduce the heat further to prevent
browning, and cautiously watch for the next few minutes until
the coconut becomes crunchy. Move to a container.
2. In the same skillet, place the garlic, ginger, and green chile
peppers and dry-roast, stirring and swaying the pan using low
heat until most of the moisture evaporates and the mixture is
golden, approximately eight to ten minutes. Put into the
coconut.
3. Put the rest of the spices in the skillet and dry-roast using
moderate to low heat, stirring and swaying the pan until a
golden colour is achieved and highly fragrant, approximately
eight to ten minutes. Allow to cool, mix all ingredients together,
and grind using a spice or coffee grinder till you get a fine
powder. Store in an airtight vessel about three months in the
fridge or approximately one year in the freezer.
GUJARATI CURRY POWDER Ⓥ

This recipe is called “Dhana-jeera masala” in Hindi
Yield: Approximately 1¼ cups
A classic curry powder from North-West India!
Ingredients:
¼ cup cumin seeds
1 cup coriander seeds
1 tablespoon cayenne pepper
Directions:
1. In a moderate-sized cast-iron or non-stick skillet, roast the
cumin seeds, stirring and swaying the pan over moderate heat
until smoke with a strong fragrance starts to rise and the seeds
appear slightly darker, approximately two to three minutes. Put
in the coriander seeds and roast until they are just heated
through, approximately one minute.
2. Allow to cool, then grind using a spice or a coffee grinder till
you get a fine powder. Move the mixture to a container and stir
in the cayenne pepper. Put inside an airtight vessel and place
the vessel in a cool, dark place, approximately thirty days at
room temperature or approximately one year in a fridge.
KASHMIRI CURRY POWDER Ⓥ

This recipe is called “Kashmiri kari ka masala” in Hindi
A tastemaker from the Icy state of Kashmir in North India.
Ingredients:
¼ cup cumin seeds
¼ cup fenugreek seeds
½ cup fennel seeds
1 teaspoon ground mace
1 teaspoon saffron threads
10 bay leaves, crudely broken
2 tablespoons black cardamom seeds
2 tablespoons green cardamom seeds
2 tablespoons mustard or vegetable oil
2 teaspoons ground cinnamon
3 tablespoons ground ginger
4 to 5 large cloves fresh garlic, minced
8 to 12 dried red chile peppers, such as chile de arbol, broken
Directions:
1. In a moderate-sized cast-iron or non-stick wok or skillet, heat
the oil over moderate heat and stir the red chile peppers and
garlic until a golden colour is achieved, approximately one
minute. Put in the fennel, cumin, fenugreek, black and green
cardamom, bay leaves, and saffron, and roast, stirring and
swaying the pan, until the mixture becomes slightly darker,
2. Allow to cool, then grind using a spice or coffee grinder to
make a very fine powder. Put in a container and stir in the
ginger, paprika, cinnamon, cloves, mace, and nutmeg. Put
inside an airtight vessel and place the vessel in a cool, dark
place, approximately seven days at room temperature or
MARATHI CURRY POWDER Ⓥ

This recipe is called “Goda masala” in Hindi
A delicious curry powder from Maharashtra and Bombay, the home to
Bollywood!
Ingredients:
¼ cup cumin seeds
¼ cup shredded unsweetened dried coconut
¼ cup white sesame seeds
1 tablespoon salt, or to taste
1 teaspoon ground asafoetida
2 tablespoons black mustard seeds
Directions:
coconut, coriander seeds, cumin seeds, white sesame seeds,
black mustard seeds, and black cumin seeds, stirring constantly,
initially over high and then over moderate heat until a golden
colour is achieved and fragrant, approximately two to three
minutes. Allow to cool, then grind using a spice or coffee
grinder till you get a fine powder.
2. Put back into the skillet, stir in the cayenne pepper, salt,
turmeric, and asafoetida, and stir over moderate heat until
heated through, approximately one minute. Allow to cool
completely and put inside an airtight vessel and place the vessel
in a cool, dark place, approximately thirty days at room
temperature or approximately one year in a fridge.
SOUTH INDIAN CURRY POWDER Ⓥ

This recipe is called “Kootupodi” in Hindi
This curry powder has a mild aroma that enhances flavour, and is great for
thickening those curries and soups.
Ingredients:
¼ cup dried white urad beans (dhulli urad dal), sorted
½ cup coriander seeds
1 cup parboiled (converted) rice
Directions:
1. In a moderate-sized cast-iron or non-stick skillet, roast the rice,
dal, fenugreek seeds, and red chile peppers using moderate to
low heat, stirring until a golden colour is achieved,
approximately ten minutes. Stir in the coriander seeds and stir
until heated through.
2. Allow to cool and grind using a spice or coffee grinder till you
get a powder. Put inside an airtight vessel and place the vessel
in a cool, dark place, approximately thirty days at room
GARAM MASALAS
BASIC GARAM MASALA Ⓥ
This recipe is called “Garam masala” in Hindi
“Garam” means hot in Hindi, and “Masala” means spice. So, as the name
suggests, Garam Masalas are spicy hot blends, and are easily one of the
most common tastemakers in India. There are many versions of this
available all through India. These are easily available in stores, or you can
buy them on amazon. But if you want a version that suits your personal
taste, learn to make your own!
Ingredients:
¼ cup ground black cardamom seeds
¼ cup ground cloves
⅓ cup ground cinnamon
⅓ cup ground freshly black pepper
3 tablespoons ground green cardamom seeds
Directions:
1. In a moderate-sized cast-iron or non-stick skillet, mix and roast
all the spices, stirring and swaying the pan over moderate heat
until heated through, approximately two minutes.
vessel in a cool, dark place, approximately thirty days at room
HYDERABADI GARAM MASALA Ⓥ
This recipe is called “Hyderabad ka garam masala” in Hindi
If the basic garam masala doesn’t do it for you, and you want something
even stronger and spicier, try this one!
Ingredients:
¼ cup freshly ground black pepper
¼ cup ground black cumin seeds
¼ cup ground cinnamon
¼ cup ground cloves
¼ cup ground green cardamom seeds
2 teaspoons saffron threads dry-roasted and ground
Directions:
1. Dry-roast and grind the saffron before you begin. Next, in a
moderate-sized cast-iron or non-stick skillet, mix and roast all
the spices, stirring and swaying the pan over moderate heat
KASHMIRI GARAM MASALA Ⓥ

This recipe is called “Kashmir ka garam masala” in Hindi
Yield: 1½ cups
A version of garam masala from the icy peaks of North India. Highly rich
and fragrant, this version goes great with non-vegetarian dishes.
Ingredients:
¼ cup black cumin seeds
¼ cup black peppercorns
½ cup fennel seeds
1 tablespoon ground cinnamon
1 tablespoon ground cloves
1 tablespoon ground ginger
1 teaspoon saffron threads
2 tablespoons green cardamom seeds
Directions:
the fennel and cumin seeds, peppercorns, cardamom seeds, and
saffron threads, stirring and swaying the pan over moderate
heat until heated through, approximately two minutes.
2. Allow to cool, then grind using a spice or coffee grinder till you
get a fine powder. Move to a container and stir in the cinnamon,
ginger, cloves, mace, and nutmeg. Move the mixture back to
the skillet and roast using moderate heat until heated through
once more. Allow to cool, then put inside an airtight vessel and
place the vessel in a cool, dark place about thirty days at room
MUGHLAI GARAM MASALA Ⓥ

This recipe is called “Mughlai garam masala” in Hindi
This version of the garam masala was brought to India by the Mughals,
Muslim dynasts who ruled India for more than 300 years!
Ingredients:
¼ cup freshly ground black pepper
¼ cup ground cumin seeds
1 tablespoon ground bay leaves
1 tablespoon saffron threads, dry-roasted and ground
2 tablespoons ground black cardamom seeds
2 tablespoons ground black cumin seeds
2 tablespoons ground cinnamon
2 tablespoons ground cloves
Directions:
1. Ready the saffron. Next, in a moderate-sized cast-iron or non-
stick skillet, roast all the spices together, stirring and swaying
the pan over moderate heat until heated through, approximately
two minutes.
PARSI GARAM MASALA Ⓥ

This recipe is called “Parsi garam masala” in Hindi
Parsis migrated to India from Iran, and their version of the garam masala
goes perfectly with meat dishes!
Ingredients:
¼ cup ground black peppercorns
¼ cup ground cinnamon
¼ cup ground cumin
⅓ cup ground green cardamom seeds
2 tablespoons ground cloves
3 tablespoons ground star anise
Directions:
all the spices, stirring and swaying the pan over moderate heat
SAVORY SPICE BLENDS

CHAAT MASALA Ⓥ
This recipe is called “Chaat masala” in Hindi
Chaat or chat is a savoury and spicy snack that originated in India, typically
served at roadside tracks from stalls or food carts across the Indian
subcontinent in India.
Ingredients:
¼ cup mango powder
⅓ tablespoons cumin seeds, dry-roasted and ground
1 tablespoon citric acid
1 tablespoon ground black salt
1 to 2 tablespoons salt, or to taste
1 to 3 teaspoons cayenne pepper, or to taste
2 tablespoons ground ajwain seeds
2 tablespoons tamarind powder
3 tablespoons dried mint leaves, ground
Directions:
1. Ready the cumin seeds. Next, in a moderate-sized cast-iron or
non-stick skillet, mix and roast all the spices, stirring and
swaying the pan over moderate heat until heated through,
NEW DELHI STREET FOOD MASALA Ⓥ

This recipe is called “Papri chaat masala” in Hindi
Yield: 1½ cups
A taste of from streets of the capital of India.
Ingredients:
½ cup cumin seeds
1 tablespoon ajwain seeds
1 tablespoon cayenne pepper, or to taste
3 tablespoons ground dried mint leaves
3 tablespoons mango powder
3 tablespoons tamarind powder
Directions:
the cumin and ajwain seeds, stirring and swaying the pan over
moderate heat until the spices are seems slightly darker,
approximately two minutes. Move to a container.
get a fine powder. Return the mixture to the skillet and Put in
the mango and tamarind powder, mint leaves, ginger, black salt,
salt, and cayenne pepper.
3. Roast once again over moderate heat until heated through,
approximately one minute. Allow to cool, then put inside an
airtight vessel and place the vessel in a cool, dark place,
approximately thirty days at room temperature or
BOMBAY BREAD-SNACK MASALA Ⓥ
This recipe is called “Pav-bhaji ka masala” in Hindi
This one is from the streets of Mumbai.
Ingredients:
⅓ cup ground coriander seeds
⅓ cup ground cumin
½ cup freshly ground black pepper
1 to 2 tablespoons cayenne pepper, or to taste
1½ teaspoons ground asafoetida
1½ teaspoons ground black cardamom seeds
1½ teaspoons ground cinnamon
1½ teaspoons ground cloves
1½ teaspoons ground turmeric
Directions:
1. In a moderate-sized cast-iron or non-stick skillet, roast all the
spices, stirring and shaking the skillet over moderate heat, until
the mixture is fragrant and golden, approximately two minutes.
CUMIN-WATER MASALA Ⓥ
This recipe is called “Jeera paani masala” in Hindi
Yield: 1½ cups
This powder is commonly enjoyed mixed with water, but it can also be used
as a tastemaker for various recipes.
Ingredients:
¼ cup ground dried mint leaves
⅓ cup cumin seeds
½ cup dried mango or tamarind powder, sifted
1 tablespoon black cumin seeds
1 teaspoon dried cayenne pepper, or to taste
1 teaspoon freshly ground black pepper, or to taste
1 teaspoon vegetable oil
2 teaspoons ajwain seeds
2 teaspoons ground black salt
Directions:
1. In a moderate-sized cast-iron or non-stick wok or skillet, mix
and roast the cumin seeds, black cumin seeds, and ajwain seeds,
stirring and swaying the pan over moderate heat until heated
through, approximately two minutes. Take the skillet off the
heat. Allow to cool, then grind using a spice or coffee grinder
till you get a fine powder.
2. Heat the oil in a small non-stick saucepan using moderate to
high heat and Put in the asafoetida. It will sizzle upon contact
with the hot oil. Swiftly put in the ground spice mixture and all
the rest of the spices. Mix thoroughly and stir until heated
through, approximately two minutes. Allow to cool, then put
GRIDDLE-FRIED BREAD MASALA Ⓥ

This recipe is called “Parantha masala” in Hindi
Yield: 1½ cups
Sprinkle this masala over griddle-fried breads or “paranthas”.
Ingredients:
¼ cup ajwain seeds, crudely ground
⅓ cup black peppercorns, crudely ground
⅓ cup ground dried fenugreek leaves
⅓ cup ground dried mint leaves
1 tablespoon black salt (not compulsory)
Directions:
1. In a small-sized container, combine all the spices using a spoon.
2. Put inside an airtight vessel and place the vessel in a cool, dry
STUFFED GRIDDLE-FRIED BREAD

MASALA Ⓥ
This recipe is called “Bharvaan parantha ka masala” in Hindi
Yield: 1½ cups
Ingredients:
¼ cup ground dried pomegranate seeds
½ cup ground coriander seeds
1 tablespoon black salt
1 tablespoon garam masala
2 tablespoons ajwain seeds, crudely ground
2 tablespoons mango powder
Directions:
1. In a small-sized container, combine all the spices using a spoon.
ROASTED CHILE PEPPER AND RED

PEPPERCORN MASALA Ⓥ
This recipe is called “Bhuna mirchi ka masala” in Hindi
This one is probably the hottest masala in this book. Use carefully.
Ingredients:
1 tablespoon vegetable oil
1 teaspoon salt, or to taste
2 tablespoons red peppercorns
2 to 4 tablespoons ground paprika
Directions:
the oil over moderate heat and roast the chile peppers, stirring
and swaying the pan, until crunchy and seems slightly darker,
approximately a minute or two. This will cause a lot of
irritating smoke, so do this outdoors if possible, or when you
you’re alone in the house, and are willing to suffer a little by
yourself. Move to a container.
2. Put in the red peppercorns and roast until heated through,
without browning them. Put into the chile peppers. Allow to
cool, then grind using a spice or coffee grinder till you get a
fine powder. Stir in the paprika and salt and put inside an
ROASTED CUMIN AND FENUGREEK
MASALA Ⓥ
This recipe is called “Bhuna jeera aur methi ka masala” in Hindi
This one goes great in sauces!
Ingredients:
¼ cup cumin seeds
2 tablespoons fenugreek seeds
2 teaspoons salt, or to taste
Directions:
the cumin seeds, fenugreek seeds, and red chile peppers over
moderate heat, stirring and swaying the pan until seems slightly
darker and highly fragrant, approximately two minutes.
get a fine powder. Stir in the salt and turmeric and put inside an
ROASTED CUMIN-PEPPER MASALA Ⓥ

This recipe is called “Bhuna jeera aur kaali-mirch ka masala” in
Hindi
Yield: ½ cup
This one goes great with yogurt and salads.
Ingredients:
¼ cup cumin seeds
1 tablespoon hot red pepper flakes, or to taste
3 tablespoons black peppercorns
Directions:
1. In a small-sized cast-iron or non-stick skillet, roast separately
the cumin seeds, the peppercorns, and the red pepper flakes,
over moderate heat, stirring and swaying the pan until fragrant
and seems slightly darker, approximately two minutes each for
the cumin and the peppercorns, and just a few seconds for the
red chile flakes.
2. Combine the roasted cumin, peppercorns and red pepper flakes.
Allow to cool, then put in your pepper mill. Grind and use as
needed. Or, grind crudely using a spice of coffee grinder, put
PUNJABI RAITA AND BUTTERMILK

MASALA Ⓥ
This recipe is called “Punjabi raita aur lussi ka masala” in Hindi
Yield: Approximately ⅓ cup
Ingredients:
¼ cup cumin seeds, dry-roasted and crudely ground
1 tablespoon black peppercorns, dry-roasted and crudely ground
1 tablespoon crudely ground dried mint leaves
1 teaspoon ground paprika
Directions:
1. In a container, combine all the spices using a spoon.
KASHMIRI RAITA MASALA Ⓥ
This recipe is called “Kashmir ka raita masala” in Hindi
Ingredients:
¼ cup coriander seeds
½ to 1 teaspoon cayenne pepper
1 tablespoon black mustard seeds
2 rice-size pieces asafoetida
2 tablespoons cumin seeds
2 tablespoons fennel seeds
2 teaspoons ground ginger
Directions:
the coriander seeds, and fennel seeds and cumin seeds, stirring
and swaying the pan over moderate heat until heated through,
approximately two minutes. Move to a container.
2. In the same skillet, dry-roast the asafoetida and the mustard
seeds until they begin to pop, approximately one minute.
(Cover pan momentarily to contain popping, if required.)
Combine with the coriander-fennel-cumin mixture.
get a fine powder. Stir in the ginger, cayenne pepper, and salt.
Put inside an airtight vessel and place the vessel in a cool, dark
MASALA BLENDS FOR

SPECIAL DISHES
BENGALI FIVE WHOLE SPICE BLEND Ⓥ
This recipe is called “Panch-phoran” in Hindi
A delicious blend of five spices popular in east India that goes great with
non-vegetarian curries and dishes.
Ingredients:
¼ cup black mustard seeds
⅓ cup fennel seeds
⅔ cup cumin seeds
3 tablespoons kalonji seeds
Directions:
all the ingredients together, shaking and stirring the pan using
moderate to high heat, until heated through, approximately two
minutes.
vessel in a cool, dark place, thirty days at room temperature or
BRAISED MEAT MASALA Ⓥ

This recipe is called “Korma masala” in Hindi
Typically used for cooking delicious “korma”, which means meat braised
with yogurt.
Ingredients:
¼ cup each: shelled and finely ground raw pistachios, almonds,
and cashews nuts
1 tablespoon ground black pepper
2 tablespoons white poppy seeds
Directions:
all the ingredients, stirring and swaying the pan over moderate
heat until heated through, approximately two minutes.
CHICKPEA MASALA Ⓥ
This recipe is called “Channa masala” in Hindi
Used commonly in chickpea dishes and curries, this masala also goes great
with meat dishes.
Ingredients:
½ cup ground coriander seeds
½ cup ground cumin
½ teaspoon ground mace
1 tablespoon cayenne pepper, or to taste
1 tablespoon freshly ground black pepper, or to taste
1 tablespoon ground dried fenugreek leaves
1 teaspoon ground ginger
2 tablespoons ground dried pomegranate seeds
2 tablespoons tamarind or mango powder
2 teaspoons ground ajwain seeds
Directions:
all the ingredients except the coriander, black salt, and turmeric,
stirring and swaying the pan over moderate heat until heated
through, approximately two minutes. Reduce the heat to low
and stir until dark brown and fragrant, approximately three
minutes.
2. Turn off the heat and stir in the coriander, black salt, and
turmeric. Allow to cool completely, then put inside an airtight
vessel and place the vessel in a cool, dark place, approximately
thirty days at room temperature or approximately one year in a
fridge.
GRILLING MASALA Ⓥ
This recipe is called “Tandoori masala” in Hindi
A delicious tastemaker for pretty much any recipe right off the grill, or right
out or a tandoor.
Ingredients:
¼ cup ground dried fenugreek leaves
1 cup Mughlai Garam Masala
1 to 2 tablespoons cayenne pepper, or to taste
2 tablespoons ground fenugreek seeds
Directions:
1. Ready the Mughlai masala. Add all the spices to a container
and stir using a spoon until they get blended.
2. Put inside an airtight vessel and place the vessel in a cool and
dark place, approximately thirty days at room temperature or
GUJRATI MASALA Ⓥ
This recipe is called “Dhansak masala” in Hindi
Typically used with “Dhansak”, a cuisine from Gujrat in West India.
Ingredients:
¼ cup black peppercorns
¼ cup cumin seeds
¼ cup dried curry leaves
¼ cup dried red chile peppers, such as chile de arbol, broken
1 tablespoon black cumin seeds
1 tablespoon mustard seeds
1 tablespoon white poppy seeds
10 bay leaves, crudely broken
2 teaspoons ground black cardamom seeds
2 teaspoons ground green cardamom seeds
2 teaspoons ground nutmeg
4 star anise, broken
Directions:
the coriander, cumin, black cumin, peppercorns, fenugreek, and
chile peppers, stirring and swaying the pan over moderate heat
until the mixture is seems slightly darker, approximately two
minutes. Stir in the curry leaves, poppy seeds, mustard seeds,
anise, and bay leaves and roast another minute. Remove from
heat.
get a fine powder. Stir in the cinnamon, cloves, black and green
cardamom seeds, nutmeg, and mace. Put inside an airtight
thirty days at room temperature or approximately one year in a
fridge.
MEAT MASALA Ⓥ
This recipe is called “Gosht ka masala” in Hindi
Sprinkle some of this in your meat curries for great taste!
Ingredients:
¼ cup shelled raw peanuts, with papery red skin removed
1 tablespoon coriander seeds
1 tablespoon fenugreek seeds
1 teaspoon white poppy seeds
1½ tablespoons sesame seeds
2 tablespoons dried yellow split chickpeas (channa dal), sorted
Directions:
peanuts, stirring and swaying the pan over moderate heat until
the mixture is seems slightly darker, approximately one minute.
2. Put in the chile peppers, dal, cumin seeds, and fenugreek seeds
and roast until a golden colour is achieved, approximately two
to three minutes. Stir in the sesame, coriander, poppy, and
mustard seeds and continue to roast until seems slightly darker,
approximately two to three minutes. Allow to cool, then grind
using a spice or coffee grinder till you get a fine powder. Put
place, approximately seven days at room temperature or
VINDALOO MASALA Ⓥ
This recipe is called “Vindaloo ka masala” in Hindi
A delicious tastemaker from the coastal tourist state of Goa!
Ingredients:
¼ cup cumin seeds
¾ cup coriander seeds
1 teaspoon ground black cardamom seeds
2 tablespoons black cumin seeds
2 teaspoons mustard seeds
Directions:
the red chile peppers, coriander, cumin, black cumin,
peppercorns, fenugreek, and mustard seeds, stirring and
swaying the pan over moderate heat until seems slightly darker,
get a fine powder. Move to a container and stir in the turmeric,
cardamom, cloves, and cinnamon. Put inside an airtight vessel
and place the vessel in a cool, dark place, approximately thirty
days at room temperature or approximately one year in a fridge.
WOK MASALA Ⓥ
This recipe is called “Kadhai masala” in Hindi
A tastemaker for recipes typically cooked in a wok or “kadhai”.
Ingredients:
½ cup crudely ground coriander seeds
1 tablespoon ground dried pomegranate seeds
1 tablespoon mango powder
1 teaspoon ground black cardamom seeds
1 teaspoon ground black salt
2 tablespoons ground cumin seeds
2 tablespoons ground dried fenugreek leaves
Directions:
1. Add all the spices to a small-sized container and stir using a
spoon until they get blended.
SPECIAL SOUTH INDIAN
BLENDS
SAMBAR MASALA Ⓥ
This recipe is called “Sambar podi” in Hindi
In South India, you will be served “Sambar” with pretty much everything.
This spice blend is the lifeblood of Sambar.
Ingredients:
¼ cup shredded, unsweetened, dried coconut
⅓ cup dried curry leaves
½ cup coriander seeds
1 tablespoon each: dried yellow split pigeon peas (toor dal),
dried yellow split chickpeas (channa dal), dried white urad
beans (dhulli urad dal), sorted
1 tablespoon sesame or peanut oil
Directions:
1. In a moderate-sized cast-iron or non-stick skillet, heat the oil
over moderate heat and stir-fry the red chile peppers until
seems slightly darker, approximately one minute. Put in the
fenugreek seeds, all the dals, and the asafoetida and stir until a
golden colour is achieved, approximately two minutes.
2. Mix in the coconut and stir until a golden colour is achieved,
approximately two minutes. Then Put in the coriander seeds,
curry leaves, and turmeric, and stir until heated through,
approximately one minute. Allow to cool, then grind using a
spice or coffee grinder till you get a fine powder. Put inside an
approximately thirty days at room temperature or about an year
in a fridge.
RASAM MASALA Ⓥ
This recipe is called “Rasam podi” in Hindi
Rasam is the second most popular thing in South India, followed by sambar.
Ingredients:
¼ cup dried curry leaves
½ teaspoon ground turmeric
⅔ cup coriander seeds
3 tablespoons dried yellow split pigeon peas (toor dal), sorted
4 to 6 rice-size pieces asafoetida
Directions:
and roast all the ingredients, stirring and shaking the skillet
over moderate heat until it starts to look golden and releases its
fragrance, approximately three minutes.
get a powder. Put inside an airtight vessel and place the vessel
in a cool, dark place, thirty days at room temperature or
Variation: Mild Rasam Powder can be made by excluding or reducing the
number of red chile peppers. The black peppercorns may be reduced in
quantity, but do not omit, because they are essential to this blend.
CHUTNEY COCONUT MASALA Ⓥ

This recipe is called “Chutni nariyal podi” in Hindi
Coconut is a staple in the South Indian kitchen, and this recipe can be used
to do a lot.
Ingredients:
¼ cup crudely ground dried curry leaves
1 cup grated fresh or frozen coconut or shredded unsweetened
dried coconut
1 tablespoon ground jaggery (gur) or dark brown sugar
1 to 2 tablespoons tamarind powder
2 tablespoons each: dried split pigeon peas (toor dal), dried
white urad beans (dhulli urad dal), dried yellow split chickpeas
(channa dal), sorted
Directions:
the coconut, all the dals, red chile peppers, and curry leaves
over moderate heat, stirring and swaying the pan until a golden
colour is achieved, approximately 4 minutes.
2. Put in the asafoetida, stir for about half a minute, and remove
from the heat. Stir in the tamarind powder and jaggery. Allow
to cool, then grind using a spice or coffee grinder until as fine a
powder as possible. Stir in the salt and put inside an airtight
seven days at room temperature or approximately one year in a
fridge.
LENTIL PASTE Ⓥ
This recipe is called “Dal podi” in Hindi
A delicious spice blend that adds flavour and thickens.
Ingredients:
¼ cup dried split pigeon peas (toor dal), sorted
½ cup dried yellow split chickpeas (channa dal), sorted
½ teaspoon ground asafoetida
1 tablespoon peanut oil
Directions:
the oil using moderate to high heat and stir-fry the dals, cumin
seeds, and red chile peppers until seems slightly darker,
2. Put in the asafoetida and stir about 30 seconds. Allow to cool,
then grind using a spice or coffee grinder until a fine paste is
achieved. Stir in the salt and put inside an airtight vessel and
place the vessel in a cool, dark place, thirty days at room
PEANUT MASALA Ⓥ
This recipe is called “Moong-phalli or nilakkadala podi” in Hindi
A great seasoning for green salads, chicken, and vegetables!
Ingredients:
⅓ cup white sesame seeds, dry-roasted
1 cup roasted peanuts, papery skin removed
1 teaspoon sesame or peanut oil
3 to 4 tablespoons dried curry leaves
Directions:
1. Ready the sesame seeds. Next, in a moderate-sized cast-iron or
non-stick wok or skillet, heat the oil using moderate to high
heat and stir-fry the chile peppers until seems slightly darker,
approximately one minute. Put in the curry leaves and
asafoetida, and stir for about half a minute. Allow to cool, then
grind using a spice or coffee grinder till you get a fine powder.
Move to a container.
2. Crudely grind the peanuts and sesame seeds using a spice of
coffee grinder (you will probably need to do this in 2-3
batches). Put into the ground chile pepper mixture and mix
thoroughly. Put inside an airtight vessel and place the vessel in
a cool, dark place, approximately seven days at room
SESAME MASALA Ⓥ
This recipe is called “Til or ellu podi” in Hindi
A great garnish for meat and vegetable dishes!
Ingredients:
1 tablespoon hot red pepper flakes, or to taste
1 teaspoon Asian sesame oil
1¼ cups white sesame seeds
Directions:
the oil using moderate to high heat, put in the fenugreek seeds,
red pepper flakes, and asafoetida and stir until a golden colour
is achieved, approximately one minute.
2. Put in the sesame seeds, reduce the heat to medium, and roast,
stirring and shaking the skillet, until a golden colour is
achieved, approximately three minutes. Allow to cool, then
grind using a spice or coffee grinder to make as fine a powder
as possible. Put inside an airtight vessel and place the vessel in
a cool, dark place, approximately seven days at room
temperature or about an year in a fridge.
THENGA MASALA Ⓥ
This recipe is called “Thenga podi” in Hindi
A hot and sour tastemaker with an intense flavour.
Ingredients:
¼ cup grated or shredded dried coconut (kopra)
¼ cup ground coriander seeds
¼ cup ground jaggery (gur) or dark brown sugar
¼ teaspoon ground asafoetida
½ cup dried yellow split chickpeas (channa dal), sorted
1-inch ball of seedless tamarind pulp, broken into small bits or
1 tablespoon tamarind powder
2 teaspoons peanut oil
Directions:
and roast the dals, stirring and shaking the skillet over moderate
heat until a golden colour is achieved, approximately two to
three minutes. Move to a container.
2. In the same pan, put in the oil and stir-fry the red chile peppers
and tamarind until seems slightly darker, approximately two
minutes. Move to the container with the roasted dal.
3. Still using the same pan, put in the coriander and coconut and
roast until seems slightly darker, two to five minutes. Stir in the
jaggery, salt, turmeric, and asafoetida, and roast until the
jaggery melts, approximately a minute or two. Stir in the
roasted dals, chile peppers and tamarind.
4. Allow to cool, then grind using a spice or coffee grinder until
crudely ground. Put inside an airtight vessel and place the
vessel in a cool, dark place, approximately three months in the
fridge or about an year in the freezer.
DESSERT AND TEA MASALAS

DESSERT MASALA Ⓥ
This recipe is called “Mithai ka masala” in Hindi
This spectacular green powder can be added to pretty much anything sweet
to enhance the flavour, and is a great garnish for desserts.
Ingredients:
¼ cup cashews, crudely broken
½ cup shelled raw almonds, crudely broken
1 cup shelled raw pistachios
1 tablespoon crudely ground green cardamom seeds
1 teaspoon crudely ground black cardamom seeds
1 teaspoon saffron threads, dry-roasted and crudely crushed
Directions:
1. Ready the saffron. Next, using a spice grinder or food
processor, mix together and pulse the pistachios, almonds, and
cashews in one or two batches, until you get a crude powder.
2. Mix in the green and black cardamom seeds and the saffron.
Put inside an airtight vessel and store, approximately three
months in the fridge or about an year in the freezer.
TEA MASALA Ⓥ
This recipe is called “Chai ka masala” in Hindi
An average Indian adult enjoys tea multiple times per day.
Ingredients:
⅓ cup green cardamom seeds
½ cup fennel seeds
1½ tablespoons ground ginger
2 tablespoons black cardamom seeds
2 tablespoons dried mint leaves
Directions:
1. Using a spice or coffee grinder, mix together and grind the
fennel seeds, green and black cardamom seeds, mint, and
peppercorns until a fine powder is achieved.
2. Mix in the ginger, cinnamon, and cloves, and grind one more
time to combine the spices. Move to a small vessel and store in
a cool, dark place, approximately thirty days at room
BASIC FLAVORING PASTES
BASIC GINGER PASTE Ⓥ
This recipe is called “Pissa adrak” in Hindi
Ginger paste is a staple in the Indian kitchen. You can buy this store, but
making your own is much more fun.
Ingredients:
1 pound fresh ginger, peeled and cut crosswise into thin round
slices
1 to 3 tablespoons water, as required
Directions:
1. Add the ginger slices to a blender, as you might not get enough
smoothness using a food processor. Pulse, pouring in one
tablespoon of water at a time, and attain a smooth paste while
adding as little water as possible.
2. Move to an airtight vessel and place in your fridge for a
maximum of five days or separate into measured batches and
freeze about three months. Measured batches can be used
directly when you need to cook them.
BASIC GARLIC PASTE Ⓥ

This recipe is called “Pissa lussan” in Hindi
Garlic paste is easy to find in markets all over America, but garlic paste that
has just been made from fresh garlic will always win.
Ingredients:
1½ cups fresh garlic cloves, peeled
Directions:
1. Add the garlic to a blender, as you might not get enough
smoothness using a food processor. Pulse, pouring in one
tablespoon of water at a time, and attain a smooth paste while
adding as little water as possible.
maximum of half a month. Since garlic paste has a strong
smell, make sure you thoroughly seal it using plastic wrap
below the lid. This will guarantee that the rest of your fridge
doesn't smell like garlic. You can also separate into measured
batches and freeze about three months. Measured batches used
directly when you need to cook them.
ROASTED GARLIC PASTE Ⓥ

This recipe is called “Pissa bhuna lussan” in Hindi
Ingredients:
1½ cups fresh garlic cloves, peeled
Directions:
1. Heat your oven beforehand to 400°F. Put the garlic cloves in a
small pie dish or any other baking pan and roast until a golden
brown colour is achieved, approximately fifteen minutes.
2. Allow to cool, then pulse using a blender or crudely mash using
a fork. Or just put the roasted cloves in an airtight vessel and
place in your fridge for a maximum of thirty days or freeze for
no more than six months. If you don’t add any water, puréed
roasted garlic can be easily separated even in its frozen form.
BASIC GINGER-GARLIC PASTE Ⓥ

This recipe is called “Pissa adrak-lussan” in Hindi
Probably the most commonly used paste in India, the ginger garlic paste is
widely available in stores all over the world. However, the fresh paste you
make at home will contain no preservatives and will taste much better! Oil
increases the shelf life of this ingredient. Feel free to omit it if you wish to
use all of it immediately.
Ingredients:
1 cup fresh garlic cloves, peeled
1 cup quarter-size slices peeled fresh ginger
1 to 3 tablespoons water
Directions:
ginger and garlic until a smooth paste is achieved, pouring in
water as required for blending.
2. Move to an airtight container, stir in some oil (vegetable,
peanut, or olive) until it forms a ⅛-inch layer on top of the
paste, and place in your fridge for a maximum of half a month
or freeze for no more than six months.
ALMOND AND POPPY SEED PASTE Ⓥ

This recipe is called “Pissa badaam aur khas-khas ka masala” in
Hindi
Used to make rich, creamy curries.
Ingredients:
½ cup shelled raw almonds, crudely chopped
½ cup warm water
½ cup white poppy seeds
Seeds from 10 to 15 green cardamom pods
Directions:
1. Immerse the poppy seeds in the water for two hours.
2. Move to a blender, put in the almonds and cardamom seeds,
and grind everything until a fine paste is achieved, pouring in
additional water if required.
3. Move to an airtight vessel and store in the fridge four days to a
week or four months in the freezer.
BASIC CASHEW PASTE Ⓥ

This recipe is called “Pissa kaaju ka masala” in Hindi
Great for making rich and thick curries.
Ingredients:
1 cup warm water plus more for the paste
1¼ cups raw cashews
Directions:
1. Immerse crudely chopped cashews in the warm water to cover,
approximately forty five minutes.
2. Drain and pulse using a blender adding 2 to 3 tablespoons
water, as required, until a smooth paste is achieved.
3. Move to an airtight vessel and store in the fridge four days to a
week or four months in the freezer.
BASIC CURRY PASTE WITH ONION Ⓥ

This recipe is called “Pyaz vaala kari masala” in Hindi
A basic curry paste. Feel free to play around and add ingredients you like!
Ingredients:
¼ cup peanut oil
½ cup crudely chopped fresh cilantro, including soft stems
1 large onion, crudely chopped
1 to 3 fresh green chile peppers, such as serrano, stemmed
2 large tomatoes, crudely chopped
3 large cloves fresh garlic, peeled
Directions:
1. Using a food processor, process the ginger, garlic, and onion
until a smooth paste is achieved. Move to a container. Next, mis
together and process the tomatoes, cilantro, and green chile
peppers until a smooth purée is achieved.
2. Heat the oil in a big non-stick wok or saucepan using moderate
to high heat, put in the ginger-onion paste and cook, using
moderate to high heat the first two to three minutes and then
over moderate heat until a golden brown colour is achieved,
approximately five to seven minutes.
3. Mix in the puréed tomato mixture and cook, stirring until all the
liquids vaporize and the oil comes to the sides. Allow to cool
and store in an airtight vessel and place in your fridge for a
maximum of five days or freeze for no more than three months.
BASIC CURRY PASTE WITHOUT ONION

This recipe is called “Bina pyaz ka kari masala” in Hindi
Al alternative to basic curry paste with onion if you don’t eat onion,
Ingredients:
¼ cup peanut oil
¼ cup plain yogurt (non-fat or any kind), whisked until the
desired smoothness is achieved
½ pound fresh ginger, peeled and thinly chopped
1 cup crudely chopped fresh cilantro, including soft stems
5 to 10 fresh green chile peppers, such as serrano, crudely
chopped
Directions:
1. Using a food processor, combine and pulse the ginger, chile
peppers, cilantro, and tomatoes until a smooth paste is
achieved.
to high heat and cook the cumin seeds (they should sizzle upon
contact with the hot oil). Swiftly put in the paste and cook over
moderate heat the first two to three minutes, then using low
heat until all the fluids vaporize.
3. Put in the yogurt, slowly and gradually, stirring continuously to
stop it from curdling, until all of it is completely blended with
the sauce. Allow to cool and store in an airtight vessel about
half a month in the fridge or up to three months in the freezer.
BASIC GINGER AND GREEN CHILE

PEPPER PASTE Ⓥ
This recipe is called “Pissi hui adrak-hari mirch ka masala” in
Hindi
This is a decent alternative to ginger-garlic paste. I still prefer ginger-garlic
paste though.
Ingredients:
10 to 15 fresh green chile peppers, such as serranos, crudely
chopped
6 ounces fresh ginger, peeled and cut crosswise into thin round
slices
Directions:
1. Using a food processor or blender, combine and pulse the
ginger and chile peppers to make them as smooth as possible.
maximum of ten days or freeze for no more than 4 months.
BASIC ONION PASTE Ⓥ

This recipe is called “Pyaz ka masala” in Hindi
A very commonly used paste in Indian cooking.
Ingredients:
1 large onion, crudely chopped (about 8 ounces)
2 tablespoons water
chopped
Directions:
1. Add to your blender the water, ginger, and garlic and pulse until
the desired smoothness is achieved. Then Put in the onion and
process again until the desired smoothness is achieved.
maximum of ten days or freeze for no more than three months.
BOILED ONION PASTE Ⓥ

This recipe is called “Ublae pyaz ka masala” in Hindi
This paste is great for making curries with a smooth texture.
Ingredients:
½ cup water
1 (1-inch) stick cinnamon, broken along the length into 2 pieces
1¼ pounds onions, crudely chopped
2 black cardamom pods, pounded lightly to break the skin
3 bay leaves
4 whole cloves
Directions:
1. Put all the ingredients in a moderate-sized non-stick saucepan.
Cover and bring to a boil using moderate to high heat. Reduce
the heat to medium-low and simmer until all the water
evaporates and the onions are soft, approximately fifteen
minutes.
2. Throw away the whole spices, then process the onions using a
blender or a food processor until high smoothness is achieved.
Move to an airtight vessel and place in your fridge for a
maximum of five days or freeze for no more than three months.
CHILE PEPPER PASTE Ⓥ

This recipe is called “Pissi mirchon ka masala” in Hindi
Yield: Approximately ⅓ cup
This one is for the lovers of chile, who enjoy it when their tongue burns and
eyes turn red.
Ingredients:
¼ cup distilled white vinegar or water
2 teaspoons black peppercorns, dry-roasted and crudely ground
5 fresh green chile peppers, such as serrano, crudely chopped
Directions:
1. Immerse the red chile peppers in the vinegar approximately one
hour to soften. Move to a blender.
2. Add the green chile peppers and the peppercorns and pulse
until the desired smoothness is achieved. Move to an airtight jar
and place in your fridge for a maximum of six months.
FRIED ONION PASTE

This recipe is called “Talae pyaz ka masala” in Hindi
This paste is used to make delicious rich-tasting curries.
Ingredients:
½ cup non-fat plain yogurt
1 cup melted ghee or vegetable oil for deep-frying
1 large onion, cut in half along the length and thinly chopped
Directions:
1. Heat the oil in a big non-stick saucepan using moderate to high
heat and fry the ginger and garlic until a golden colour is
achieved, approximately two minutes. Put in the onion and fry
until everything is thoroughly browned, approximately five
minutes. Place on top of paper towels to drain and save the
ghee/oil for future use.
2. Move to a blender or a food processor, put in the yogurt and
pulse until a smooth and thick paste is achieved. Move to an
airtight vessel and place in your fridge for a maximum of five
days or freeze for no more than three months.
GOAN VINDALOO PASTE Ⓥ

This recipe is called “Goa ka vindaloo masala” in Hindi
Useful In making hot and tangy spicy dishes.
Ingredients:
¼ cup distilled white vinegar
½ cup Goan Vindaloo Powder (store-bought)
3 tablespoons peanut oil
3 to 4 dried red chile peppers, such chile de arbol, broken
30 to 40 fresh curry leaves
5 to 7 large cloves fresh garlic, peeled
Directions:
1. Immerse the red chile peppers in the vinegar, one to two hours.
In the meantime, ready the vindaloo powder. Using a food
processor, combine and pulse the red chile peppers, plus the
vinegar, ginger, garlic, onion, curry leaves, and salt until a
smooth paste is achieved. Stir in the vindaloo masala and
process once more.
to high heat and stir-fry the paste, using moderate to high heat
the first two to three minutes, and then over moderate heat until
rich brown, approximately eight to ten minutes. Allow to cool,
then store in an airtight vessel about thirty days in the fridge or
six months in the freezer.
GUJARATI GREEN PASTE Ⓥ

This recipe is called “Gujerati hara masala” in Hindi
A very hot and spicy paste from west India.
Ingredients:
¼ cup vegetable oil
4 to 6 ounces fresh green chile peppers, such as serrano, crudely
chopped
6 ounces fresh garlic cloves, peeled
8 ounces fresh ginger, peeled and cut crosswise into thin round
slices
Directions:
1. Using a food processor or a blender, combine and pulse all of
the ingredients until high smoothness is achieved.
maximum of 1 month, or freeze for no more than six months.
HYDERABADI GINGER-GARLIC PASTE Ⓥ

This recipe is called “Hyderabadi pissa adrak-lussan” in Hindi
A Hyderabadi twist on a classic.
Ingredients:
¼ pound fresh garlic cloves, peeled
¾ pound fresh ginger, peeled and cut crosswise into thin round
slices
Directions:
1. You will a blander for this as a food processor just won’t cut it.
Mix together and pulse the ginger and garlic until the desired
smoothness is achieved, pouring in water as required for
blending.
maximum of ten days or freeze for no more than six months.
KERALA FRIED ONION PASTE Ⓥ

This recipe is called “Kerala ka talae pyaz ka masala” in Hindi
A delicious paste with a hint of coconut.
Ingredients:
½ cup peanut oil
1 cup Coconut Milk (Homemade or store-bought)
2 large onions, crudely chopped
Directions:
heat and fry the red chile peppers and the onion until a golden
colour is achieved, about three to four minutes. Put in the
garlic, ginger, and curry leaves and fry until everything is well-
browned, three to five minutes.
2. Cool, drain, and save the oil for future use. Then move to a
blender or a food processor, put in the coconut milk and pulse
until a smooth and thick paste is achieved. Move to an airtight
vessel and place in your fridge for a maximum of five days or
freeze for no more than three months.
MINTY GREEN CURRY PASTE Ⓥ

This recipe is called “Pudinae vaala hara kari masala” in Hindi
Great for making minty curries.
Ingredients:
¼ cup peanut oil
½ cup crudely chopped fresh mint leaves
1 tablespoon fresh lime juice
1½ teaspoons garam masala
5 to 6 scallions, crudely chopped with greens
6 quarter-size slices of peeled fresh ginger
Directions:
1. Using a food processor, combine and pulse the garlic, ginger,
chile peppers, and scallions until minced. Put in the cilantro,
mint, and lime juice and process until a smooth paste is
achieved. Move to a container and stir in the garam masala and
salt.
to high heat, put in the green paste and cook, stirring over
moderate heat for the first two to three minutes and then using
moderate to low heat until thoroughly browned, approximately
ten to twelve minutes. Allow to cool, then store in an airtight
vessel for approximately thirty days in the fridge or six months
in the freezer.
MUGHLAI CURRY PASTE WITH NUTS

This recipe is called “Korma ka geela masala” in Hindi
Who doesn’t live cream and nuts?
Ingredients:
2 tablespoons Basic Ginger-Garlic Paste
½ cup Fragrant Masala with Nuts
¼ cup heavy cream
2 tablespoons melted ghee or vegetable oil
Directions:
1. Ready the paste and then the masala. Heat the ghee in a big
non-stick saucepan using moderate to high heat, put in the
ginger-garlic paste and korma masala and cook, stirring, until a
mild brown colour is achieved.
2. In a container, whip together the cream and yogurt using a
whisk or an electric beater, then add it to the saucepan in a thin
stream, stirring continuously to stop curdling, until it is
thoroughly blended with the paste. Allow to cool, then store in
an airtight vessel in the fridge seven to ten days or three months
in the freezer.
SPICY YELLOW CURRY PASTE Ⓥ

This recipe is called “Masaladar peela kari masala” in Hindi
A delicious combination of turmeric and red chile.
Ingredients:
¼ cup peanut oil
1 teaspoon cayenne pepper
1 teaspoon garam masala
chopped
Directions:
1. Using a food processor, combine and pulse the ginger, garlic,
chile peppers, onion, lime juice, turmeric, cayenne pepper,
garam masala, and salt until a smooth paste is achieved.
2. Heat the oil in a big non-stick wok or sauce-pan, put in the
paste, and cook, stirring using moderate to high heat the first
two to three minutes and then using moderate to low heat until
thoroughly browned, approximately ten to twelve minutes.
Allow to cool, then store in an airtight vessel about thirty days
in the fridge or six months in the freezer.
TAMARIND PASTE Ⓥ
This recipe is called “Imli ras” in Hindi
You can easily buy this from a store, but make your own for better flavour.
Ingredients:
1½ cups warm water
6 ounces shelled fresh tamarind pods with seeds or 5 ounces
tamarind pulp without seeds
Directions:
1. Immerse the shelled tamarind pods or pulp in 1 cup of the
water, one to two hours to soften. Using your fingers, softly rub
and mash the tamarind to loosen the pulp from the fibrous parts
and to isolate the seeds.
2. Throw away the seeds and pass the softened pulp through a
fine-mesh strainer or a food mill until a smooth paste is
achieved. Move the fibrous remains to a container, mix the rest
of the ½ cup water into the pulp and mash once more. Then
pass through the sieve or food mill to extract more paste.
Combine with the already extracted paste. Store in an airtight
vessel about 1 week in the fridge or freeze measured amounts
into ice cube trays and store the cubes in zip closure bags up to
six months in the freezer.
CHUTNEY
Chutneys are basically spicy Indian sauces. They go great with not only
Indian food, but also western food! Next time you’re enjoying a steak, try it
with some chutney on the side!
Indian chutneys can be broadly classified into two categories: fresh and
preserved. In the fresh, perishable category we find the tangy purées of
fresh herbs, spices, fruits, and yogurt. These chutneys stay fresh for about
ten days in a fridge. If the chutney doesn’t contain yogurt, if is safe to
freeze. The fresh purées keep well in a freezer too. To freeze, pour the
chutneys in serving-size containers or in ice-cube trays. Once they freeze,
move to plastic zip-closure bags and freeze for no more than six months.
Thaw at room temperature, or if you are in a rush, using a microwave.
The story with the non-perishable chutneys is a little different. These can be
stores safely even at room temperature for long periods of time.
Ⓥ = Vegan ℗ = Quick Pressure Cooker Recipe
GREEN CHUTNEYS
BASIC GREEN CHUTNEY Ⓥ

This recipe is called “Hari chutni” in Hindi
One of the most common chutneys you will see in India. Can be enjoyed
with pretty much everything, and tastes absolutely amazing!
Ingredients:
½ teaspoon freshly ground black pepper, or to taste
1 cup fresh mint leaves, trimmed
1 teaspoon sugar
2 to 3 cups crudely chopped fresh cilantro, including soft stems
3 to 4 tablespoons fresh lime or lemon juice
6 to 8 scallions, just the green parts, crudely chopped
Directions:
1. Using a food processor or blender, combine and pulse the green
chile peppers and scallion greens until minced. Put in the mint
and cilantro to the work container and process, stopping
intermittently to scrub the inner walls using a spatula, until
puréed. While processing, trickle the lime juice through the
feeder tube into the work container and pulse the chutney until
the desired smoothness is achieved.
2. Put in the sugar, salt, and pepper and process once more. Tweak
the seasonings to your taste. Move to a container and serve
instantly, place in your fridge for approximately ten days, or
freeze for no more than six months.
CILANTRO-LIME CHUTNEY Ⓥ
This recipe is called “Dhania chutni” in Hindi
A delicious chutney popular in all of India!
Ingredients:
½ cup fresh mint leaves
½ teaspoon cumin seeds, dry-roasted and crudely ground (See
the Dry Roasting section in Introduction)
1 small green bell pepper, crudely chopped
1 teaspoon Chaat Masala (Homemade or store-bought)
1 teaspoon sugar
3 cups firmly packed, crudely chopped fresh cilantro, including
soft stems
4 quarter-size slices peeled fresh ginger
5 to 6 scallions, green parts only, crudely chopped
Directions:
1. Ready the cumin seeds and the chaat masala. Next, Using a
food processor or a blender, blend together the green chile
peppers, ginger, bell pepper, and scallion greens until minced.
Put in the cilantro and mint to the work container and process,
scraping the sides using a spatula a few times, until puréed.
While processing, trickle the lime juice through the feeder tube
into the work container and process to make a smooth chutney.
2. Put in the chaat masala, sugar, and salt and process once more.
Tweak the seasonings to your taste. Move to a container and
lightly stir in the cumin with some of it visible as a decoration.
Serve instantly, place in your fridge for approximately ten days,
MINT CHUTNEY Ⓥ
This recipe is called “Pudina-anardana chutni” in Hindi
This chutney is a breath of freshness. Easily one of the favourite chutneys
in India.
Ingredients:
½ teaspoon freshly ground black pepper
1 small red onion, crudely chopped
1 tablespoon fresh lemon juice
1 teaspoon sugar
2 cups fresh mint leaves
2 teaspoons ground dried pomegranate seeds
3 to 5 crudely chopped fresh green chile peppers, such as
serrano, stemmed
Directions:
1. Add the onion, chile peppers, lemon juice, and 2 tablespoons of
water to a blender and pulse until the desired smoothness is
achieved. Put in the mint and cilantro in 2 batches, putting in
more once the first batch becomes smooth, and pulse until
thoroughly smooth. Put in the rest of the 2 tablespoons of the
water, if required.
2. Put in the pomegranate seeds, pepper, sugar, and salt and blend
once more. Tweak the seasonings to your taste. Move to a
container and serve instantly, place in your fridge for
approximately ten days, or freeze for no more than six months.
MINT-GARLIC CHUTNEY Ⓥ
This recipe is called “Pudina, lussan, moong-phalli aur imli ki
chutni” in Hindi
This chutney has a strong flavour, and goes great with fried snacks!
Ingredients:
⅛ teaspoon ground asafoetida
½ cup roasted peanuts, red skins removed
1 teaspoon black mustard seeds
1 teaspoon sugar
2 cups packed fresh mint leaves
2 to 3 tablespoons Tamarind Paste
Directions:
1. Ready the tamarind paste. Next, Using a food processor or a
blender, combine and pulse the peanuts, garlic, chile peppers,
and mint until minced. Put in the tamarind paste, sugar, and salt
and process once more until a smooth purée is achieved. Put in
a spoonful or 2 of water if required for blending. Tweak the
seasonings to your taste. Move to a serving container.
to high heat and Put in the mustard seeds; they should splutter
upon contact with the hot oil, so reduce the heat and cover the
pan until the spluttering diminishes. Put in the curry leaves and
asafoetida, stir for approximately half a minute, move to the
chutney and stir mildly to combine, with parts of it visible as a
decoration. Move to a container and serve instantly, place in
your fridge for approximately ten days, or freeze for no more
than six months.
SCALLION-GINGER CHUTNEY
This recipe is called “Harae pyaz aur adrak ki chutni” in Hindi
This chutney has an intense hot flavour.
Ingredients:
1 (2½-inch) piece fresh ginger, peeled and cut into thin quarter-
size rounds
1 cup fresh mint or cilantro leaves
1 teaspoon sugar
12 to 15 young scallions, with green parts included, crudely
chopped
2 to 3 tablespoons non-fat plain yogurt
Directions:
1. Put the chile peppers, ginger, scallion greens, lemon juice, and
yogurt into a food processor or a blender and process until
minced.
2. Put in the sugar, salt, and mint or cilantro leaves, and process to
a smooth purée. Tweak the seasonings to your taste. Move to a
SOUTH INDIAN CILANTRO

CHUTNEY Ⓥ
This recipe is called “Kothmir ki chutni” in Hindi
A smooth South Indian chutney with an intense flavor.
Ingredients:
¼ cup Tamarind Paste, or to taste
1 tablespoon dried white urad beans (dhulli urad dal), sorted
2 teaspoons black mustard seeds
3 cups firmly packed, crudely chopped fresh cilantro, including
soft stems
4 to 6 dried red chile peppers, such as chile de arbol, crudely
broken
Directions:
1. Ready the tamarind paste. Next, heat the oil in a small-sized
non-stick saucepan over moderate heat and Put in the mustard
seeds, red chile peppers, dal, and asafoetida. Cook, swaying the
pan until the dal is golden, approximately one minute. Allow to
cool and move to a blender and blend until as fine as possible.
2. Put in the tamarind paste and then Put in the cilantro in 2 or 3
batches, putting in more once the first batch becomes smooth.
Add 2 to 3 tablespoons water, if required. Stir in the salt. Tweak
the seasonings to your taste. Move to a container and serve
COCONUT CHUTNEYS
FRESH COCONUT CHUTNEY

WITH CILANTRO
This recipe is called “Nariyal aur dhania chutni” in Hindi
Ingredients:
1 cup plain yogurt, non-fat or any kind, whisked until the
1 fresh coconut
1 tablespoon coconut or peanut oil
2 tablespoons minced fresh curry leaves
2 to 3 tablespoons South Indian Sambar Powder (Homemade or
store-bought)
3 tablespoons fresh lemon juice
Directions:
1. Ready the sambar powder. Next, shell the coconut. Next, using
a vegetable peeler, peel the brown skin off the flesh and
discard. Crudely cut the coconut meat into ½- to 1-inch pieces.
Using a food processor or a blender, combine and pulse the
coconut, green chile peppers, and ginger until minced.
2. Put in the lemon juice, yogurt, and cilantro and process,
scraping the sides of the work container a few times using a
spatula until thoroughly smooth. Put in the salt and sambar
powder and process once more. Tweak the seasonings to your
taste, then move to a serving container.
3. Heat the oil in a small-sized non-stick saucepan using moderate
to high heat and Put in the mustard seeds, curry leaves, and
asafoetida; they should splutter upon contact with the hot oil, so
reduce the heat and cover the pan until the spluttering
diminishes. Swiftly add to the chutney and stir mildly with
parts of it visible as a decoration. Move to a container and serve
MINTY COCONUT-TAMARIND
CHUTNEY Ⓥ
This recipe is called “Nariyal aur Imli ki chutni” in Hindi
Ingredients:
¼ cup fresh mint leaves
¼ cup Tamarind Paste
1 fresh coconut
1 teaspoon crudely ground dry-roasted cumin seeds (See the
dry-roasting section in Introduction)
6 to 8 quarter-size slices peeled fresh ginger
Directions:
1. Prepare cumin and tamarind paste. Next, shell the coconut.
Using a vegetable peeler, peel the brown skin off the meat and
discard. Crudely cut the coconut meat into ½- to 1-inch pieces.
Using a food processor a blender, combine and pulse the
coconut, ginger, green chile peppers, and garlic until minced.
2. Put in the cilantro, mint, tamarind, and salt and process,
scraping the sides of the work container a few times using a
spatula, until the desired smoothness is achieved. Tweak the
seasonings to your taste, then move to a serving container.
Garnish with the cumin and serve instantly, place in your fridge
for approximately ten days, or freeze for no more than six
months.
ROASTED COCONUT
CHUTNEY Ⓥ
This recipe is called “Bhunae nariyal ki chutni” in Hindi
Ingredients:
½ teaspoon fenugreek seeds
1 cup shredded or grated unsweetened dried coconut
1 scant pinch ground asafoetida
1 tablespoon dried white split urad beans (dhulli urad dal),
sorted
1 tablespoon dried yellow split chickpea (channa dal), sorted
1 teaspoon cumin seeds
2 large cloves fresh garlic, crudely chopped
7 dried red chile peppers, such as chile de arbol, 5 broken and 2
with stems
Directions:
1. Ready the tamarind paste. Next, preheat the oven to 250°F.
Spread the coconut on a baking tray and roast until a golden
colour is achieved, 20 to 30 minutes (depending on the
moisture content).
2. In a small-sized non-stick saucepan, dry-roast together the
broken red chile peppers, urad and channa dals, garlic,
coriander, cumin, and fenugreek over moderate heat until seems
slightly darker, approximately two minutes. Allow to cool, then
grind using a spice or coffee grinder, in two batches if
necessary, until a fine powder is achieved. Remove spices to a
container. In the same grinder, grind the coconut, in two batches
if necessary, to make it as fine as possible. Mix with the spices.
3. Heat the oil in a moderate-sized non-stick wok or saucepan
using moderate to high heat and Put in the whole red chile
peppers and mustard seeds; they should splutter upon contact
with the hot oil, so reduce the heat and cover the pan until the
spluttering diminishes. Put in the asafoetida and curry leaves,
then stir in the coconut-spice mixture. Put in the tamarind paste
and the salt, and stir over moderate heat until well mixed. Move
to a container and serve instantly, place in your fridge for
SEMOLINA-COCONUT
CHUTNEY
This recipe is called “Sooji-kopra chutni” in Hindi
Ingredients:
⅓ cup fine-grain semolina
½ cup finely chopped fresh cilantro, including soft stems
1 cup non-fat plain yogurt
1 fresh green chile pepper, such as serrano, stemmed
1 tablespoon shredded or grated unsweetened dried coconut
1 teaspoon peanut oil
Directions:
1. Put the semolina and oil in a small-sized non-stick wok or
saucepan and roast, stirring and swaying the pan using
moderate to low heat, until the semolina is golden,
approximately five minutes. Put in the coconut and asafoetida
and cook, stirring, another two minutes.
2. Using a blender, mix together and pulse the yogurt, curry
leaves, ginger, green chile pepper, and salt until the desired
smoothness is achieved. Put in the roasted semolina and
coconut mixture, and blend again until the desired smoothness
is achieved. Allow to rest for approximately half an hour so the
semolina can absorb the yogurt and expand. Move to a serving
dish and refrigerate at least two hours. Stir in the cilantro and
serve chilled. This chutney stays fresh in the fridge for
approximately seven days. Do not freeze.
SHREDDED COCONUT
CHUTNEY Ⓥ
This recipe is called “Kopra chutni” in Hindi
Ingredients:
¼ to ⅓ cup water
¾ cup fresh mint leaves
1¼ cups shredded or grated unsweetened dried coconut
2 fresh green chile peppers, such as serrano, stemmed
Directions:
1. Ready the tamarind paste. Next, place the coconut in a medium
size non-stick skillet and roast, stirring and swaying the pan
over moderate heat until a golden colour is achieved,
approximately two to three minutes.
2. Put all the rest of the ingredients using a blender or a food
processor and process until a smooth purée is achieved. Stir in
the roasted coconut and process once more until the desired
smoothness is achieved. Move to a container and serve. This
chutney stays fresh in the fridge for approximately ten days, or
in the freezer about six months.
GARLIC AND CHILE PEPPER
CHUTNEYS
GARLIC AND FRESH RED

CHILE PEPPER CHUTNEY Ⓥ
This recipe is called “Lussan aur laal mirch ki chutni” in Hindi
Ingredients:
¼ cup fresh lime juice, or to taste
1 teaspoon cayenne pepper
1½ tablespoons ajwain seeds, crudely ground
15 to 20 fresh green chile peppers, such as serranos, crudely
chopped
2 tablespoons black peppercorns, dry-roasted and ground (See
the Dry Roasting section in Introduction)
2 to 3 red bell peppers, chopped
2 to 3 teaspoons salt, or to taste
Directions:
1. Ready the peppercorns. Then place the garlic, ginger, red chile
peppers, bell peppers, and lime juice Using a food processor or
a blender and process until the desired smoothness is achieved.
Put in the paprika, ajwain, 1½ tablespoons pepper, and the salt
and process once more until the desired smoothness is
achieved.
2. Move to a serving container, garnish with the rest of the pepper,
and serve. This chutney stays fresh in the fridge for
approximately thirty days or in the freezer about six months.
3. Variation: Make a simpler garlic chutney by processing
together 2 large peeled heads fresh garlic, 2 teaspoons ground
cayenne pepper, 1 small tomato, 1 teaspoon ground cumin
seeds, and 1 teaspoon salt until a smooth paste is achieved.
GREEN GARLIC AND NUTS

CHUTNEY Ⓥ
This recipe is called “Harae lussan aur nuts ki chutni” in Hindi
Ingredients:
¼ cup fresh lime or lemon juice, or to taste
¼ teaspoon ground paprika
½ cup fresh mint leaves
½ teaspoon black mustard seeds
½ teaspoon cumin seeds
¾ cup shelled and crudely chopped mixed raw nuts, such as
walnuts, almonds, cashews, and pine nuts
1 teaspoon sugar
1½ cups crudely chopped fresh cilantro, including soft stems
1½ teaspoons salt, or to taste
5 to 7 green garlic shoots (with bulbs), bottom 3 to 4 inches
only, thinly chopped
Directions:
nuts, green chile peppers and garlic until minced. Put in the
cilantro and mint to the work container and process, stopping
intermittently to scrub the inner walls using a spatula, until
puréed. While processing, trickle the lime juice through the
feeder tube into the work container and pulse the chutney until
the desired smoothness is achieved. Put in the sugar, salt, and
black pepper and process once more. Tweak the seasonings to
your taste. Move to a container.
to high heat and Put in the cumin and mustard seeds; they
should splatter upon contact with the hot oil, so reduce the heat
and cover the pan and reduce the heat until the splattering
diminishes. Mix in the asafoetida and paprika just to blend,
then move the spice mixture to the chutney and stir mildly to
combine, with parts of it visible as a decoration. Move to a
PEANUT AND GARLIC

CHUTNEY Ⓥ
This recipe is called “Moong-phalli aur lassun ki chutni” in
Hindi
Ingredients:
¼ cup Tamarind Paste or lemon juice
½ cup dried shredded unsweetened coconut
1¼ cups roasted unsalted peanuts, without red skin
4 to 5 dried red chile peppers, such as chiles de arbol, broken
Directions:
1. Ready the tamarind paste. Next, in a small skillet, dry-roast the
red chile peppers until seems slightly darker. Put the peppers
Using a food processor or a blender. Put in the peanuts and
process until fine. Then Put in the coconut, garlic, tamarind (or
lemon juice), and salt, and pulse until a smooth and thick paste
is achieved, adding up to ¼ cup water, as needed.
2. Move to a serving container. Heat the oil in a small saucepan
using moderate to high heat. Put in the mustard seeds and curry
leaves; they should splutter upon contact with the hot oil, so
cover the pan until the spluttering diminishes. Swiftly put in the
spice mixture to the chutney and stir mildly to combine, with
BEAN AND LEGUME
CHUTNEYS
CLASSIC HYDERABADI
GINGER-SESAME CHUTNEY
Ⓥ
This recipe is called “Hyderabad ki adrak-til chutni” in Hindi
Ingredients:
¼ cup Tamarind Paste, or to taste
1 cup peeled and crudely chopped fresh ginger
1 large clove fresh garlic, peeled
1 tablespoon white sesame seeds
1 to 3 fresh green chile peppers, such as serrano, chopped with
seeds
2 tablespoons grated jaggery (gur)
2 teaspoons Indian sesame oil
Directions:
1. Ready the tamarind paste. Next, heat the oil in a small-sized
non-stick saucepan using moderate to low heat and cook the
ginger, stirring, until a golden colour is achieved,
approximately five minutes. Using a slotted spoon, remove the
fried ginger to a blender jar, leaving the oil behind in the pan.
2. In the same oil, put in the garlic and the green and red chile
peppers and cook, stirring, until a golden colour is achieved.
Tilt the pan to gather the oil to one side and Put in the cumin
and mustard seeds; they should splutter upon contact with the
hot oil, so reduce the heat and cover the pan until the
spluttering diminishes. Swiftly put in the curry leaves, sesame
seeds, and asafoetida.
3. Move to the blender jar, put in the jaggery, tamarind paste, and
the salt, and process until crudely puréed. Put in a tablespoon or
2 of hot water, if required, for blending. Move to a container
and serve instantly, place in your fridge for approximately ten
days, or freeze for no more than six months.
ROASTED BLACK CHICKPEA

CHUTNEY WITH PEANUTS Ⓥ
This recipe is called “Kaalae channae ki chutni” in Hindi
Ingredients:
½ cup dry-roasted unsalted peanuts, red skin removed
½ cup roasted black chickpeas (bhunae channae)
½ teaspoon sugar
Directions:
1. Rub off the black outer coating from the chickpeas (it comes off
easily). Using a spice or coffee grinder, mix together and grind
the chickpeas and peanuts until the desired smoothness is
achieved.
cilantro, chile peppers, and lime juice, and then Put in the
ground dal, peanuts, sugar, and salt. Process until well mixed.
Move to a container and serve instantly, place in your fridge for
ROASTED DAL AND FRESH

GREEN CHILE PEPPER
CHUTNEY Ⓥ
This recipe is called “Bhel-puri ki chutni” in Hindi
Ingredients:
¾ cup dried yellow split chickpeas (channa dal), sorted and
washed in 3 to 4 changes of water
2 cups crudely chopped fresh cilantro, including soft stems
3 to 4 tablespoons fresh lemon or lime juice
Directions:
1. Put the dal in a small-sized cast-iron or non-stick skillet and
dry-roast using moderate heat, stirring and swaying the pan
until a golden colour is achieved, approximately a minute or
two. Allow to cool, then grind using a spice or coffee grinder
till you get a fine powder.
2. Put the cilantro, green chile peppers, garlic, and lemon juice
using a blender or a food processor and process until the
desired smoothness is achieved. Put in the ground dal and the
salt and process once again to mix. Move to a container and
serve instantly, place in your fridge for approximately ten days,
SESAME-PEANUT CHUTNEY
Ⓥ
This recipe is called “Til aur moong-phalli ki chutni” in Hindi
Ingredients:
¼ cup hot water
½ cup dry-roasted unsalted peanuts, red skins removed
½ cup Tamarind Paste
Directions:
1. Ready the tamarind paste. Next, in a small skillet, roast the
sesame seeds over moderate heat, stirring and swaying the pan
until a golden colour is achieved, approximately one minute.
Move to a blender along with all the other ingredients and pulse
until the desired smoothness is achieved.
2. Tweak the seasonings to your taste. Move to a container and
serve instantly, place in your fridge for approximately ten days,
YOGURT CHUTNEYS
YOGURT CHEESE CHUTNEY

WITH MINCED GREENS
This recipe is called “Gaadhi dahi ki hari chutni” in Hindi
Ingredients:
¼ cup minced fresh cilantro, including soft stems
¼ cup minced fresh mint leaves
1 fresh green chile pepper, such as serrano, minced with seeds
1 tablespoon peeled and minced fresh ginger
1 teaspoon Chaat Masala, or to taste (Homemade or store-
bought)
1 teaspoon dry-roasted and crudely crushed cumin seeds (See
the dry-roasting section in Introduction)
10 to 12 scallions, white parts only, minced
1½ cups non-fat plain yogurt
Directions:
1. Ready the cumin and the chaat masala. Next, place the yogurt
in a colander or a fine-mesh strainer lined with muslin or 4
layers of cheesecloth set over a container. let drain about two
hours in a fridge. Move to a serving container, then whisk with
a fork until the desired smoothness is achieved.
2. Put in the scallion, cilantro, mint, ginger, green chile pepper,
lemon juice, chaat masala, sugar, and half the cumin, and mix
thoroughly. Tweak the seasonings to your taste. Garnish with
the rest of the cumin seeds and the paprika, and serve instantly
or place in your fridge for approximately seven days. Do not
freeze.
YOGURT CHUTNEY WITH

PURÉED GREENS
This recipe is called “Dahi ki hari chutni” in Hindi
Ingredients:
½ teaspoon crudely ground black pepper
1 cup non-fat plain yogurt, whisked until the desired
smoothness is achieved
1 teaspoon Chaat Masala, or to taste (Homemade or store-
bought)
2 cups crudely chopped mixed fresh herbs in any proportion,
such as cilantro, mint, parsley, dill, basil, or lemon basil
2 tablespoons fresh lime or lemon juice
5 to 6 scallions, crudely chopped
Minced fresh greens of your choice (scallions, chile peppers, or
herbs)
Directions:
1. Ready the chaat masala. Next, Using a food processor or a
blender, combine and pulse the ginger, scallions, and green
chile peppers until minced. Put in the fresh herbs and lime juice
achieved, scraping the sides of the work container using a
spatula, as required. (If you need more liquid while processing,
stir in some of the yogurt.) Put in the chaat masala, salt, and
pepper, and process once more.
2. Put the yogurt in a serving container and Put in the puréed
greens. Swirl lightly to combine, with parts of the greens
visible as a decoration. Scatter the additional minced greens on
top, and serve. This chutney stays fresh in the fridge for
approximately seven days. Do not freeze.
YOGURT CHUTNEY WITH

ROASTED DALS AND SPICES
This recipe is called “Dahi aur bhuni dal ki chutni” in Hindi
Ingredients:
¼ cup grated fresh or frozen coconut
1 tablespoon each, dried yellow split chickpeas (channa dal),
split white urad beans (dhulli urad dal), yellow mung beans
(dhulli mung dal), dry-roasted and ground (See the dry-roasting
section in Introduction)
chopped
2 dried red chile peppers, such as chile de arbol, with stems,
broken
2 tablespoons peeled and crudely chopped fresh ginger
2 teaspoons cumin seeds, dry-roasted and crudely ground (See
Directions:
1. Ready the dals and the cumin. Then heat the oil in a small-sized
non-stick wok or saucepan using moderate to high heat and Put
in the red chile peppers and mustard seeds; they should splutter
upon contact with the hot oil, so reduce the heat and cover the
pan until the spluttering diminishes.
2. Swiftly put in the asafoetida, curry leaves, green chile peppers,
coconut, and ginger, and cook, stirring, until the coconut is
golden, approximately five minutes. Put in the cilantro and stir
another 5 minutes. Move to a blender or a food processor and
process until a smooth paste is achieved.
3. Put the yogurt in a serving container, stir in the processed herb
and coconut paste, then Put in the roasted dals, cumin (save
some cumin for garnish), and the salt, and stir to mix
thoroughly. Sprinkle the reserved cumin on top and serve. This
chutney stays fresh in the fridge for approximately seven days.
Do not freeze.
YOGURT-ALMOND CHUTNEY
This recipe is called “Dahi-badaam ki chutni” in Hindi
Ingredients:
½ cup shelled and crudely ground raw almonds
Freshly ground black pepper, to taste
Directions:
1. In a serving container, combine all the ingredients except the
chaat masala and chill at least 4 hours.
2. Before serving, ready the chaat masala then add it to the
chutney and stir mildly to combine, with parts of it visible as a
decoration. This chutney stays fresh about seven days in a
fridge. Do not freeze.
PURÉED FRUIT CHUTNEYS
PURÉED FRESH MANGO-

GINGER CHUTNEY Ⓥ
This recipe is called “Pakkae aam ki chutni” in Hindi
Ingredients:
¼ cup finely chopped fresh cilantro, including soft stems
¼ cup fresh lime or lemon juice
1 to 2 fresh green chile pepper, such as serrano, minced with
seeds
3 large ripe mangoes (about ¾ pound each), washed and wiped
dry
Freshly ground black pepper
Directions:
1. Using a knife, peel the mango, then crudely cut the fruit around
the center seed. Put the mango pieces in a big serving container
and mash with a fork to make the fruit as smooth as possible.
2. Stir in all the rest of the ingredients. Garnish with black pepper
and serve instantly, or place in your fridge for a maximum of
seven days.
PURÉED GREEN MANGO
CHUTNEY Ⓥ
This recipe is called “Harae aam ki chutni” in Hindi
Ingredients:
½ teaspoon crudely ground fenugreek seeds
1 to 2 teaspoons sugar (not compulsory)
2 large unripe green mangoes (about ¾ pound each), washed
and wiped dry
2 whole dried red chile peppers, such as chile de arbol
4 scallions, crudely chopped
Directions:
1. Using a vegetable peeler, peel the mangoes, then cut the fruit
around the center seed into ½- to 1-inch pieces. Put the mango
pieces and the ginger, green chile peppers, scallions, curry
leaves, and salt Using a food processor or a blender, and
process until minced. Transfer to a serving container. Add some
of the sugar if the chutney appears too tart.
to high heat and Put in the red chile peppers and mustard seeds;
they should splutter upon contact with the hot oil, so reduce the
heat and cover the pan until the spluttering diminishes. Swiftly
put in the fenugreek seeds and asafoetida, stir for about half a
minute, then add this seasoning mixture to the chutney, with
SOUTH INDIAN TOMATO

CHUTNEY Ⓥ
This recipe is called “South ki tamatar chutni” in Hindi
Ingredients:
¼ cup peanut oil
½ cup finely chopped red onion
½ teaspoon black peppercorns
1 (15-ounce) can tomato sauce
1 teaspoon cayenne pepper, or to taste
1 teaspoon dried curry leaves
1 teaspoon dried white urad beans (dhulli urad dal), sorted
1 teaspoon dried yellow split chickpeas (channa dal), sorted
1 teaspoon Tamarind Paste
2 large cloves fresh garlic, minced
2 to 3 whole dried red chile peppers, such as chile de arbol
Directions:
1. Ready the tamarind paste. Next, in a spice or a coffee grinder,
mix together and grind coriander and cumin seeds, dals, and
peppercorns until a fine powder is achieved.
2. Heat the oil in a small-sized non-stick saucepan over moderate
heat and Put in the mustard seeds, curry leaves, and red chile
peppers; they should splutter upon contact with the hot oil, so
diminishes. Swiftly put in the garlic and onion, stir a few
seconds, then Put in the ground spice and dal mixture, cayenne
pepper, and salt and cook, stirring, another two minutes.
3. Put in the tomato sauce and tamarind paste, cover the pan,
reduce the heat to low, and cook, stirring intermittently, until
the chutney is thick and fragrant and reduced to about 1 cup,
approximately twenty minutes. Allow to cool, then serve
instantly, place in your fridge for approximately sixty days or
freeze about six months.
TART APPLE-GINGER
CHUTNEY Ⓥ
This recipe is called “Saeb, adrak aur harae tamatar ki chutni”
in Hindi
Ingredients:
1 teaspoon black peppercorns, dry-roasted and crudely ground
(See the Dry Roasting section in Introduction)
1 teaspoon sugar
2 fresh green chile peppers, such as serrano, stemmed
2 large tart green apples, such as Granny Smith or pippin, cored
and crudely chopped
2 small green tomatoes, crudely chopped
Fresh cilantro sprigs
Directions:
1. Ready the peppercorns. Then heat the oil in a small saucepan
using moderate to high heat and Put in the coriander seeds; they
should sizzle upon contact with the hot oil. Swiftly put in the
rest of the ingredients and cook, stirring, approximately five
minutes.
2. Move to a food processor or a blender and process to make a
coarse purée. Move to a container, garnish with cilantro sprigs,
and serve. This chutney stays fresh in the fridge for
approximately ten days, and in the freezer about six months.
PRESERVED CHUTNEYS
CRANBERRY CHUTNEY
PRESERVE Ⓥ
This recipe is called “Karonda chutni” in Hindi
Ingredients:
10 to 12 whole cloves
2 (12-ounce) packages fresh cranberries, washed
2 (1-inch) sticks cinnamon
2 tablespoons Bengali 5-Spices (Panch-Phoran), crudely ground
4 cups sugar
4 cups water
5 to 7 tablespoons distilled white vinegar
8 to 10 black cardamom pods, crushed lightly to break the skin
Directions:
1. Ready the 5-spices. Next, heat the oil in a big non-reactive wok
or saucepan using moderate to high heat and cook the
cinnamon, cardamom pods, and cloves, stirring, approximately
half a minute.
2. Put in the fresh ginger and panch-phoran and cook, stirring,
approximately one minute. Put in the cranberries, sugar, water,
ground ginger, and salt, and bring to a boil using high heat.
Cover and cook, stirring intermittently, until slightly thickened,
approximately 7 minutes.
3. Reduce the heat to medium, uncover the pan, put in the vinegar,
and cook until the chutney is quite thick, approximately ten
minutes. (Do not make the chutney very thick; it will thicken as
it cools.) Move to a container, allow to cool down, and serve at
room temperature, or refrigerate at least two hours and serve
chilled. This chutney stays fresh in the fridge for approximately
three months, or in the freezer about 1 year.
FRAGRANT MANGO CHUTNEY

PRESERVE Ⓥ
This recipe is called “Aam ki chutni” in Hindi
Ingredients:
¾ cup distilled white vinegar
1 tablespoon fennel seeds
1 tablespoon whole cloves
10 to 12 green cardamom pods, crushed lightly to break the skin
1½ teaspoons kalonji seeds
2 (3-inch) sticks cinnamon, broken
4 cups sugar
4 large unripe green mangoes, (about ¾ pound each), washed
and wiped dry
Directions:
1. Using a vegetable peeler, peel the mangoes, then cut the fruit
around the center seed into thin 1½- to 2-inch long pieces. Put
all the spices in a large, heavy, non-reactive saucepan and roast
using moderate to high heat, stirring and swaying the pan, until
heated through, approximately one minute.
2. Put in the mangoes, sugar, and salt, and bring to a boil, stirring
continuously using moderate to high heat until the sugar melts
and comes to a boil. Boil 1 minute, then reduce the heat to
medium-low, cover the pan and cook, stirring intermittently,
approximately ten minutes.
3. Uncover the pan, put in the vinegar, and cook, stirring
intermittently, until the sugar caramelizes and takes on a rich
honey-like color and consistency, approximately twenty
minutes. (Do not make the chutney very thick; it will thicken as
it cools.)
4. Allow to cool completely, then put it in sterile jars. This
chutney does not need to be refrigerated. It stays fresh about six
months at room temperature. The color deepens over time, but
that does not affect the taste.
RED TOMATO CHUTNEY

PRESERVE Ⓥ
This recipe is called “Tamatar-til ki chutni” in Hindi
Ingredients:
¼ teaspoon ground turmeric
1 cup finely chopped onion
1 tablespoon dried split pigeon peas (toor dal), sorted
1 tablespoon dried yellow split chickpeas (channa dal), sorted
1 tablespoon minced fresh garlic cloves
1 tablespoon sesame seeds, dry-roasted (See the dry-roasting
1 to 3 fresh green chile peppers, such as serrano, minced with
seeds
2 large tomatoes, finely chopped
2 tablespoons distilled white vinegar
Directions:
1. Ready the sesame seeds. Next, heat the oil in a medium wok or
saucepan using moderate to high heat and Put in the mustard
seeds; they should splutter upon contact with the hot oil, so
diminishes. Put in the curry leaves and both the dals, and stir
until the dals are golden, approximately half a minute. Put in
the onion and cook, stirring, until a golden colour is achieved,
approximately three minutes. Put in the ginger, garlic, and
green chile peppers, stir 1 minute, then stir in the turmeric, salt,
and asafoetida.
2. Put in the tomatoes and vinegar and cook until most of the
fluids vaporize and the chutney is semi-thick, approximately
eight to ten minutes. (It will continue to thicken as it cools.)
Move to a serving dish, garnish with the sesame seeds, and
serve hot or cold, or store in an airtight vessel in the
refrigerator, approximately 1 year.
SPICY APPLE-GINGER
CHUTNEY PRESERVE Ⓥ
This recipe is called “Saeb-adrak ki chutni” in Hindi
Ingredients:
10 whole cloves
1½ tablespoons salt
2 cups sugar
2 medium onions, cut in half along the length and thinly
chopped
2 pounds tart apples, such as Pippin or Granny Smith, peeled
and cut in ½-inch pieces
2 tablespoons Basic Ginger-Garlic Paste (Homemade or store-
bought)
2 teaspoons crudely ground fenugreek seeds
2 teaspoons kalonji seeds
2 to 3 teaspoons cayenne pepper
20 to 25 dried red chile peppers, such as chile de arbol, with
stems
3 tablespoons vegetable oil
5 to 6 (1-inch) pieces peeled fresh ginger, cut in half along the
length and thinly chopped
6 fresh garlic cloves, cut in half along the length and thinly
chopped
Directions:
1. Ready the ginger-garlic paste. Next, heat the oil in a big non-
stick wok or saucepan using moderate to high heat and cook the
red chile peppers, cinnamon, cardamom pods, and cloves,
stirring, approximately one minute. Put in the fennel and
kalonji seeds, and stir for approximately half a minute, then Put
in the onion, ginger, and garlic and cook, stirring until a golden
colour is achieved, approximately ten minutes.
2. Put in the fenugreek seeds and cayenne pepper and stir 1
minute. Then Put in the apples, sugar, ginger-garlic paste, and
salt, and cook over moderate heat, stirring, until the sugar
melts, approximately three minutes. Increase the heat to
medium-high and cook until the sugar caramelizes into a rich
golden color, the apples are soft, and the chutney is thick,
approximately fifteen minutes.
3. Put in the vinegar and boil using high heat approximately two
minutes, or until the chutney thickens once more. (Do not make
the chutney very thick; it will thicken as it cools.) Allow to cool
completely and put in sterile jars. This chutney does not need to
be refrigerated. It stays fresh about six months at room
temperature. The color deepens over time, but that does not
affect the taste.
SPICY APRICOT CHUTNEY

PRESERVE Ⓥ
This recipe is called “Aadu ki chutni” in Hindi
Ingredients:
¼ cup Basic Ginger-Garlic Paste (Homemade or store-bought)
¼ to ⅓ cup distilled white vinegar
¾ teaspoon ground fenugreek seeds
1 teaspoon kalonji seeds
1½ cups sugar
2 pounds fresh unripe apricots, pitted and cut into wedges
2 tablespoons salt, or to taste
3 small onions, cut in half along the length and thinly chopped
seeds
8 whole cloves
Directions:
1. Ready the ginger-garlic paste. Next, heat the oil in a big non-
cinnamon, cardamom pods, and cloves, stirring, approximately
one minute. Put in the onions and cook, stirring, until a golden
colour is achieved, approximately 7 minutes. Put in the kalonji,
fenugreek, and fennel seeds, and then stir in the ginger-garlic
paste and green chile peppers and sauté approximately two
minutes.
2. Put in the apricots, sugar, and salt and cook, stir-ring, over
moderate heat until the sugar melts, approximately three
minutes. Increase the heat to medium-high and cook until the
sugar caramelizes into a rich golden color, the apricots are soft,
and the chutney is thick, approximately fifteen minutes.
3. Put in the vinegar, and boil using high heat approximately two
minutes, or until the chutney thickens once more. (Do not make
the chutney very thick; it will thicken as it cools.) Allow to cool
completely, and put in sterile jars. This chutney does not need
to be refrigerated. It stays fresh about six months at room
temperature. The color deepens over time, but that does not
affect the taste.
TOMATO CHUTNEY
PRESERVE Ⓥ
This recipe is called “Tamatar, kaaju aur kishmish ki chutni” in
Hindi
Ingredients:
½ cup crudely chopped raw cashews
½ cup distilled white vinegar
½ cup golden raisins
½ teaspoon crudely crushed fenugreek seeds
½ teaspoon cayenne pepper
2 cups sugar, or more to taste
2 large fresh garlic cloves, minced
2 to 4 fresh green chile peppers, minced with seeds
3 large tomatoes, finely chopped (about 1½ pounds)
Directions:
1. Heat the oil in a big non-reactive wok or saucepan over
moderate heat and cook the ginger, garlic, green chile peppers,
fennel seeds and fenugreek seeds, stirring, until a golden colour
is achieved, approximately one minute. Put in the cashews and
raisins and stir until the raisins expand, approximately one
minute.
2. Put in the tomatoes, sugar, salt, paprika, and cayenne pepper
and cook, using moderate to high heat for the first two to three
minutes. Then cover the pan and cook, stirring intermittently,
over moderate heat until the tomatoes are very soft,
approximately ten minutes. Put in the vinegar, and simmer,
uncovered, until semi-thick, approximately fifteen minutes. (It
will continue to thicken as it cools.) Serve instantly or allow to
cool down, then store in an airtight vessel in the refrigerator,
approximately 1 year.
SONTH CHUTNEYS
These are delicious sweet and sour chutneys commonly seen in Indian
restaurants.
MINTY SONTH CHUTNEY

WITH MANGO Ⓥ
This recipe is called “Pudina sonth” in Hindi
Ingredients:
½ teaspoon black salt
½ teaspoon ground ginger
1 cup crudely grated or crushed jaggery, or 1¼ cup dark brown
sugar
1 cup mango or tamarind powder, sifted to remove any lumps
1½ tablespoons cumin seeds, dry-roasted and crudely ground
(See the dry-roasting section in Introduction)
2 tablespoons Chaat Masala (Homemade or store-bought)
20 to 25 large fresh mint leaves
3 to 4 cups water
Directions:
1. Ready the cumin seeds and chaat masala. Next, in a blender,
mix together and pulse the ginger, chile peppers, mint leaves
with about ½ cup of the water until a smooth paste is achieved.
2. In a large non-reactive saucepan, combine the jaggery and 3
cups of the water (disregard any lumps; they will melt when
heated) and bring to a boil, stirring intermittently, until all the
lumps dissolve completely, about three to four minutes. Pass
through a fine-mesh strainer to filter out any impurities. Put the
jaggery back into the saucepan and Put in the ginger-mint
mixture, mango or tamarind powder, chaat masala, paprika,
ground ginger, cumin, salt, and black salt.
3. Bring to a boil using high heat. Reduce the heat to moderate to
low, and simmer, stirring intermittently, approximately five
minutes. The sauce should be like a semi-thick batter. Stir in up
to 1 cup of water if the sauce becomes thick too swiftly. Adjust
seasoning, move to a container, then allow to cool down. Serve
at room temperature. Or move to an airtight vessel and place in
your fridge for approximately sixty days, or freeze about 1 year.
SONTH CHUTNEY WITH

DRIED MANGO SLICES ℗ Ⓥ
This recipe is called “Amchur ki sonth” in Hindi
Ingredients:
1 (2-inch) piece dried ginger, crudely chopped
1 cup crudely grated or crushed jaggery, or 1¼ cups dark brown
sugar
1 tablespoon Chaat Masala, or to taste (Homemade or store-
bought)
1 tablespoon cumin seeds, dry-roasted and finely ground (See
1 teaspoon black salt
4 cups water
4 ounces dried raw mango slices
Directions:
1. Ready the cumin seeds and chaat masala. Next, place
everything (except 1 cup of the water) into your pressure
cooker. Ensure that the lid is secure, and cook using high heat
until the regulator shows that the pressure is high, then cook for
approximately a minute more. Take the pot off the heat or turn
off the heat and let the pressure release automatically, twelve to
fifteen minutes. Cautiously take the lid off.
2. Pass everything through a food mill into a big container to
extract a smooth sauce. Bring the reserved one cup of water to a
boil in a small saucepan. Pour the boiling hot water over the
fibrous residue in the food mill and collect the rest of the pulp.
Mix the extra pulp into the sauce; it should be like a semi-thick
batter. Tweak the seasonings to your taste, move to a container
and serve at room temperature, or move to an airtight vessel
and place in your fridge for approximately sixty days, or freeze
about 1 year.
SONTH CHUTNEY WITH

FRESH AND DRIED FRUITS Ⓥ
This recipe is called “Fallon vaali sonth” in Hindi
Ingredients:
1 cup crudely grated or crushed jaggery, or 1¼ cups dark brown
sugar
1 cup finely chopped mixed dried fruits, such as raisins,
peaches, apricots, plums, figs, and dates
1 cup mango or tamarind powder, sifted to remove lumps
1 tablespoon peeled and finely minced fresh ginger
1 teaspoon black salt
1 to 2 cups chopped ripe fruits, such as bananas, mangoes,
pineapple, and peaches
1½ cups water + 4 cups water, measured separately
2 tablespoons Chaat Masala, or to taste (Homemade or store-
bought)
2 tablespoons cumin seeds, dry-roasted and ground (See the
2 teaspoons ground ginger
Directions:
1. Immerse the dried fruits overnight in 1½ cups of the water. In
the meantime, ready the cumin seeds and chaat masala. When
ready, drain the fruits, reserving the water.
2. In a large non-reactive saucepan, combine the jaggery and 2
cups of the water (disregard any lumps; they will melt when
heated), and bring to a boil using high heat, stirring
intermittently, until all the lumps dissolve completely, about
three to four minutes. Pass through a fine-mesh strainer to filter
out any impurities. Return to the pan. Stir in the mango or
tamarind powder and up to 2 cups water, including the reserved
fruit-water in this measurement. Mix thoroughly and bring to a
boil using high heat.
3. Put in the drained dried fruits, fresh and dried ginger, chaat
masala, salt, and black salt, reduce the heat to moderate to low,
and simmer, stirring intermittently and pouring in additional
water if the sauce becomes thick too swiftly, until it reaches a
semi-thick batter-like consistency, approximately ten minutes.
Tweak the seasonings to your taste and move to a serving
container.
to high heat and Put in the cumin seeds; they should sizzle upon
contact with the hot oil. Swiftly, take the pan off the heat, put in
the paprika, and Combine with the chutney. Serve at room
temperature, or move to an airtight vessel and place in your
fridge for approximately sixty days, or freeze for approximately
a year. Just before serving, stir in ripe fruits and serve.
SWEET SONTH CHUTNEY

WITH DATES Ⓥ
This recipe is called “Khajjur ki sonth” in Hindi
Ingredients:
½ cup seedless tamarind pulp
½ to ¾ cup sugar
1½ tablespoons cumin seeds, dry-roasted and crudely ground
2 cups chopped pitted dates
2 cups hot water
Directions:
1. Ready the cumin seeds. Immerse the dates and tamarind pulp in
1 cup hot water, approximately one hour to soften.
2. Using your sanitized fingers, mush the pulp to separate it from
the fibrous parts of the dates and to separate any tamarind seeds
that may still be present. Next, pass the softened date-tamarind
pulp through a fine-mesh strainer or a food mill into a big
container to extract a smooth paste. Pour the rest of the hot
water over the fibrous residue in the food mill and collect the
rest of the pulp and Combine with the already extracted paste.
3. Move to a small saucepan, put in the sugar, cumin, and salt, and
bring to a boil using high heat. Reduce the heat to moderate to
low and simmer approximately five minutes. Stir in up to 1 cup
of water if the chutney becomes thick too swiftly. Adjust the
seasoning, then allow to cool down. Serve at room temperature,
or move to an airtight vessel and place in your fridge for
approximately sixty days, or freeze about a year.
INDIAN PICKLES
Pickles are highly popular in India. Most of the Indian households make
their own pickles at home, and in bulk to last a year. Mango, lemon, and
green chiles are three of the most popular pickle ingredients. Indian pickles
have a long shelf life, and a few of the pickles can even last for a decade!
MANGO PICKLES
Mango pickles are the most common pickles you will find in India. It is
virtually impossible to find a household where there is no mango pickle.
QUICK MANGO PICKLE Ⓥ

This recipe is called “Aam ka achaar” in Hindi
The mangoes are peeled for this recipe to hasten the process.
Ingredients:
1 cup mustard or olive oil
1 teaspoon black peppercorns, crudely ground
and wiped dry
2 tablespoons Bengali Five Whole Spice Blend (Panch-Phoran),
crudely ground (see basic spice blends section to create your
own, or buy from a store)
3 large cloves fresh garlic, crudely chopped
Directions:
1. Ready the 5-spices. Next, using a vegetable peeler, peel the
mango, then cut the fruit around the center seed into thin ½-
inch-by-2-inch pieces. Heat the oil in a big non-stick wok or
saucepan using moderate to high heat and put in the garlic,
panch-phoran, peppercorns, turmeric, and asafoetida. They
should sizzle when they touch the hot oil.
2. Swiftly put in the mangoes and the salt, decrease the heat to
medium and cook, stirring, until the mangoes absorb all the
flavours, fifteen to twenty minutes. Allow to cool and let
marinate at room temperature for minimum two days before
you serve. Store in the fridge for approximately one month.
Serve chilled or at room temperature.
PUNJABI MANGO PICKLE Ⓥ

This recipe is called “Punjabi aam ka achaar” in Hindi
A classic mango pickle from my hometown!
Ingredients:
½ cup fennel seeds
½ cup salt, or to taste
1 small piece of muslin or 4 layers of cheesecloth (sufficient to
cover the mouth of the jar)
1½ to 2 cups mustard oil or olive oil
2 teaspoons cayenne pepper, or to taste
2 teaspoons ground turmeric
and wiped dry
Directions:
1. Cut each unpeeled mango around the center seed into 1-inch-
by-½-inch pieces. Throw away the center seeds. Using a spice
or coffee grinder, very crudely mix together and grind all the
whole spices. Move to a container and stir in the salt, turmeric,
and cayenne pepper.
to high heat until just smoking, and put in the spice mixture. It
should sizzle when it touches the hot oil. Turn off the heat and
stir, approximately half a minute. Put in the mangoes and mix
thoroughly, making sure all the pieces are thoroughly coated
with the spices.
3. Allow to cool and move to a big sanitized glass jar. Make sure
there is minimum ½ inch of oil on the surface. (Heat and add
more oil, if required.) Cover the jar with the muslin, locking it
using a rubber band, and if there is a warm sunny spot in the
kitchen, put it there, else put it outdoors where there it can get
some sun, swaying the jar a couple of times per day until the
spices are plump and soft and the mango pieces are crisp-
tender, about ten to twelve days. (bring the jar indoors in the
evening if you’re keeping it outdoors.) This pickle can be
stored safely at room temperature for approximately two years.
MANGO PICKLE SPICE ROAST

Ⓥ
This recipe is called “Bhuna Masala aam ka achaar” in Hindi
Basically the same recipe as the Punjabi mango pickle, with an added punch
of roasted spices!
Ingredients:
½ cup salt
⅔ cup fennel seeds
1 small piece of muslin or 4 layers of cheesecloth (sufficient to
cover the mouth of the jar)
1½ cups mustard or olive oil
2 teaspoons cayenne pepper, or to taste
2 teaspoons ground paprika
and wiped dry
Directions:
by-½-inch pieces. Throw away the center seeds.
2. Put the fennel, fenugreek, kalonji, and peppercorns in a heavy
cast-iron skillet and dry-roast the spices, stirring and swaying
the pan over moderate heat, until slightly darker and fragrant,
approximately three minutes. Allow to cool and move to a spice
or coffee grinder, and grind crudely. Move to a container and
stir in the salt, turmeric, paprika, and cayenne pepper.
using moderate to high heat until just smoking. Allow to cool
until just lukewarm, then Put in the spice mixture and the
mangoes and mix thoroughly, ensuring all the pieces are
thoroughly coated with the spices.
4. Move to a big sanitized glass jar. Make sure there is minimum
½ inch of oil on the surface. Cover the jar with the muslin,
locking it using a rubber band, and if there is a warm sunny
spot in the kitchen, put it there, else put it outdoors where there
it can get some sun, swaying the jar a couple of times per day
until the spices are plump and soft and the mango pieces are
crisp-tender, about ten to twelve days. (bring the jar indoors in
the evening if you’re keeping it outdoors.) This pickle can be
stored safely at room temperature for approximately two years.
COOKED SOUTH INDIAN

MANGO PICKLE Ⓥ
This recipe is called “Dakshini aam ka achaar” in Hindi
As the name suggests, this pickle is cooked, and not sun-cured like the
others.
Ingredients:
⅓ cup mustard or peanut oil
and wiped dry
2 tablespoons salt
2 teaspoons black mustard seeds, crudely ground
2 teaspoons fenugreek seeds
Directions:
by-½-inch pieces. Throw away the center seeds. Put the mango
in a container, put in the turmeric, and toss to mix thoroughly.
2. In a small skillet, roast the red chile peppers and fenugreek
seeds over moderate heat until a golden colour is achieved,
approximately one minute. Allow to cool and grind using a
spice or coffee grinder till you get a fine powder.
3. Heat the oil in a big non-stick wok or saucepan using high heat,
put in the mustard seeds and asafoetida, and stir approximately
one minute. Put in the mangoes, ground chile-fenugreek
mixture, and salt, and cook using high heat, approximately one
minute.
4. Reduce the heat to moderate to low, cover the pan and cook,
stirring intermittently, until the mangoes are soft, approximately
fifteen minutes. Allow to cool and move to a big sanitized jar.
This pickle can be stored safely at room temperature for
approximately seven days or approximately three months in a
fridge. Serve chilled or at room temperature.
GRATED MANGO PICKLE Ⓥ
This recipe is called “Kaddukas aam ka achaar” in Hindi
Ingredients:
⅓ cup peanut oil
1 teaspoon ground fenugreek seeds
and wiped dry
Directions:
1. Using a vegetable peeler, peel the mangoes, then grate the fruit
around the center seed of each mango. Throw away the center
seeds. Put the fenugreek and asafoetida in a small-sized cast-
iron skillet and roast using moderate heat, stirring and swaying
the pan, until seems slightly darker, approximately one minute.
to high heat, put in the red chile peppers and cook, stirring,
until seems slightly darker, approximately one minute. Put in
the mustard seeds; they should splutter when they touch the hot
oil, so reduce the heat and cover the pan until the spluttering
diminishes.
3. Put in the grated mango and cayenne pepper and cook, stirring,
until a golden colour is achieved, approximately five to seven
minutes. Stir in the roasted fenugreek and asafoetida, stir
approximately one minute and remove from the heat. Allow to
cool and move to a big sanitized jar. This pickle stays fresh
approximately seven days at room temperature or
approximately six months in a fridge. Serve chilled or at room
temperature.
LIME AND LEMON PICKLES
BASIC LEMON PICKLE Ⓥ

This recipe is called “Nimboo ka achaar” in Hindi
Ingredients:
¼ cup salt
½ cup peeled and minced fresh ginger
1 small piece muslin or 4 layers cheesecloth (sufficient to cover
the mouth of the jar)
2 tablespoons crudely crushed ajwain seeds
20 to 24 fresh limes (about 2 pounds)
4 cups fresh lime or lemon juice (from 20 additional limes)
Directions:
1. Rinse and wipe dry the limes. Cut each one into 8 wedges and
place in a big sterile glass jar. Stir in the ginger, salt, and ajwain
seeds, cover the jar using the palm of your hand or the lid, and
shake rapidly to combine.
2. Uncover, put in the lime juice, and shake the jar once more.
(The juice should cover the limes by about ½ inch; if not, add
some more lime juice.) Cover the jar with the muslin, locking it
some sun. (bring the jar indoors in the evening if you’re
keeping it outdoors.)
3. Sway the jar a couple of times per day, until the lime wedges
are soft and light buff in color, and the juices are thick, fifteen
to twenty days. This pickle can be stored safely at room
temperature for more than a decade!.
SWEET AND SOUR FRESH

LIME PICKLE Ⓥ
This recipe is called “Khatta-meetha nimboo ka achaar” in Hindi
Ingredients:
¼ cup salt
1 cup sugar
1½ to 2 tablespoons cayenne pepper, or to taste
2 tablespoons ajwain seeds, crudely ground
20 fresh limes (about 2 pounds)
4 cups fresh lime or lemon juice (from 20 additional limes)
Directions:
1. Rinse and wipe dry the limes. Cut each one into 8 wedges, and
place in a big sterile glass jar. Stir in the sugar, salt, cayenne
pepper, and ajwain seeds, cover the jar using the palm of your
hand or the lid, and shake rapidly to combine.
2. Uncover, put in the lime juice, and shake the jar once more.
(The juice should cover the limes by about ½ inch; if not, add
some more lime juice.) Cover the jar with the muslin, locking it
some sun. (bring the jar indoors in the evening if you’re
keeping it outdoors.)
3. Sway the jar a couple of times per day, until the lime or lemon
wedges are soft and light buff in color, and the juices are thick,
fifteen to twenty days. This pickle can be stored safely at room
temperature for more than a decade!.
CRUSHED LEMON AND

FRESH RED CHILE PEPPER
PICKLE Ⓥ
This recipe is called “Pissa nimboo-laal mirch ka achaar” in
Hindi
Ingredients:
¼ cup salt
1 tablespoon ajwain seeds, crudely ground
12 to fifteen fresh red or green chile peppers, stemmed
12 to fifteen thin-skinned, seedless lemons or limes (about 1
pound)
Directions:
1. Rinse and wipe dry the lemons or limes, then crudely cut them,
with the rind, and remove any seeds. Move to a food processor,
along with the chile peppers, and process until minced.
2. Put in the ajwain seeds and salt, and process once more until
the desired smoothness is achieved. Move to a sterile glass jar.
Cover the jar with the muslin, locking it using a rubber band,
and if there is a warm sunny spot in the kitchen, put it there,
else put it outdoors where there it can get some sun. (bring the
jar indoors in the evening if you’re keeping it outdoors.)
3. Sway the jar a couple of times per day, until the pickle is light
buff in color and the juices are thick, approximately seven days.
This pickle can be stored safely at room temperature for
approximately a year.
GINGER-LEMON PICKLE Ⓥ
This recipe is called “Adrak nimboo” in Hindi
Ingredients:
½ pound fresh ginger, peeled and cut into 2-inch matchsticks
1 tablespoon salt
1½ cups fresh lemon or lime juice (from 7 to 10 limes)
2 teaspoons ajwain seeds, crudely crushed
Directions:
1. Put the ginger in a big non-reactive container. Put in the salt
and mix thoroughly. Let sit for about two hours at room
temperature. (By then the salt will have drawn out the juices
from the ginger, and the container will have a fair amount of
juice.)
2. Put in the ajwain seeds and lemon juice and set aside at room
temperature until the ginger sticks are pink, 2 to four hours.
Move to a sanitized glass jar and store in the refrigerator,
approximately six months. Serve chilled or at room
temperature.
MINCED GINGER-LIME
PICKLE Ⓥ
This recipe is called “Pissa hua adrak nimboo ka achaar” in
Hindi
Ingredients:
¼ cup salt, or to taste
1 cup fresh lime juice (from 5 to 7 limes)
1 pound fresh ginger, peeled and cut crosswise into thin round
slices
1½ tablespoons ajwain seeds, crudely ground
chopped
Directions:
ginger and green chile peppers until minced.
2. Move to a big sanitized jar and add all the rest of the
ingredients. Cover the jar using the palm of your hand or the lid
and shake rapidly to combine.
3. Allow to sit at room temperature about four hours. This pickle
stays fresh about six months in a fridge. Served chilled or at
room temperature.
GREEN CHILE PEPPER
PICKLES
VINEGAR-MARINATED
GREEN CHILE PEPPERS Ⓥ
This recipe is called “Sirkae vaali hari mirch” in Hindi
Ingredients:
1 tablespoon dried mint leaves
1 tablespoon sugar
1 tablespoon Tamarind Paste
15 to 20 fresh green chile peppers, such as serrano, thinly
chopped
Directions:
1. Ready the tamarind paste. Next, place the chile peppers in a
small non-reactive container. Put in the salt and mix thoroughly.
Let sit for about two hours at room temperature. (By then the
salt will have drawn out the juices from the chile peppers, and
the container will have a fair amount of juice.)
2. Stir in the vinegar, tamarind paste, sugar, and mint. Refrigerate
at least 24 hours before using. Next, move to a sanitized glass
jar and store in the fridge for approximately a year. Serve
chilled or at room temperature.
PICKLED CHILE PEPPER
WITH TAMARIND Ⓥ
This recipe is called “Hari mirch aur imli ka achaar” in Hindi
Ingredients:
¼ cup white urad beans (dhulli urad dal), dry-roasted and
crudely ground (See the dry-roasting section in Introduction)
⅓ cup Tamarind Paste
½ pound fresh green chile peppers, such as serranos, crudely
chopped
1 large clove fresh garlic, chopped
1 tablespoon sesame seeds, dry-roasted and crudely ground (See
1 tablespoon sugar
1¼ cups water
2 tablespoons coriander seeds
Directions:
1. Ready the dal, sesame seeds, and tamarind paste. Next, place
the green chile peppers, dal, garlic, tamarind paste, and water in
a non-stick saucepan and bring to a boil using high heat.
Reduce the heat to moderate to low, cover the pan and cook
approximately five minutes. Put in the coriander, cumin, sugar,
and salt, and continue to cook until the peppers are soft,
approximately eight to ten minutes.
2. Move to a food processor or a blender and process until a
smooth paste is achieved. Transfer to a serving container,
lightly stir in the sesame seeds with some of them visible as a
decoration, and serve. Or move to a sanitized glass jar and store
in the fridge for approximately six months. Serve chilled or at
room temperature.
FIERY GREEN CHILE PEPPER

PICKLE Ⓥ
This recipe is called “Prabha ka hari mirch ka achaar” in Hindi
If you like it hot, this might be the pickle for you!
Ingredients:
½ cup mustard or peanut oil
1 pound fresh green chile peppers, such as serrano, cut into ¼-
inch diagonal slices
1 tablespoon citric acid or 2 tablespoons distilled white vinegar
1 to 2 tablespoons salt
2 teaspoons fenugreek seeds
Directions:
1. In a mortar and pestle (or a spice or coffee grinder), crudely
mix together and grind the fenugreek and fennel seeds. Move to
a container and stir in the turmeric.
to high heat. Reduce the heat to low, put in the ground spices
and salt, and stir a few seconds. Put in the green chile peppers
and cook until they are crisp-tender, three to five minutes. Stir
in the citric acid (or vinegar) and cook another two to three
minutes. Allow to cool, then move to a sanitized glass jar and
store in the fridge for approximately a year. Serve chilled or at
room temperature.
OTHER VEGETABLE
PICKLES
CRUNCHY CUCUMBER
PICKLE Ⓥ
This recipe is called “Kheerae ka achaar” in Hindi
The Indian version of a popular American pickle!
Ingredients:
1 medium onion, cut into ½-inch pieces
1 tablespoon dried curry leaves
3 to 5 dried red chile peppers, such as chiles de arbol, with
stems
3 to 5 fresh green chile peppers, such as serrano, halved
lengthwise
4 to 5 small seedless cucumbers (about ¾ pound), diagonally
chopped
Directions:
1. In a container, toss the cucumbers with salt and allow to sweat
approximately one hour.
2. Heat the oil in a big non-stick wok or saucepan over moderate
heat and cook the red chile peppers about half a minute. Put in
the green chile peppers and stir for about half a minute. Put in
the mustard seeds; they should splutter when they touch the hot
diminishes.
3. Mix in the asafoetida and curry leaves, then Put in the onion
and garlic, and cook, stirring, until barely softened,
approximately three minutes. Put in the cucumber with all the
juices and cook, stirring, approximately one minute.
4. Put in the vinegar and boil using high heat approximately one
minute. Turn off the heat. Allow to cool, move to a sterile glass
jar, and refrigerate at least two days before you serve. This
pickle stays fresh about six months in a fridge. Serve chilled or
at room temperature.
CAULIFLOWER-CARROT
WATER PICKLE Ⓥ
This recipe is called “Gobhi-gajjar ka paani wala achaar” in
Hindi
Ingredients:
⅛ teaspoon ground turmeric
¼ teaspoon cayenne pepper, or to taste
1 (1-inch) piece fresh ginger, peeled, cut in half lengthwise, and
thinly chopped
1 pound cauliflower, cut into 1½-inch florets, stems discarded
2 cups water
2 teaspoons black mustard seeds, ground
3 to 4 small carrots, peeled and diagonally chopped
8 to 10 fresh green chile peppers, such as serrano, stemmed and
halved lengthwise
Directions:
1. Put the vegetables and water in a moderate-sized saucepan and bring to
boil using high heat. Boil half a minute, then cover the pan and remove
from the heat. Set aside approximately one minute. Move to a big sanitized
glass jar with a wide mouth and stir in all the rest of the ingredients.
2. Cover the jar with the muslin, locking it using a rubber band, and if there
is a warm sunny spot in the kitchen, put it there, else put it outdoors where
there it can get some sun. (bring the jar indoors in the evening if you’re
keeping it outdoors.) Sway the jar a couple of times per day, until the
vegetables are sour, two to four days. This pickle can be stored safely at
room temperature for approximately seven days and about six months in the
refrigerator, getting more and more pungent as time passes. Serve chilled or
at room temperature.
SPICY CRANBERRY PICKLE Ⓥ

This recipe is called “Karonda achaar” in Hindi
Ingredients:
¼ cup Bengali Five Spices (Panch-Phoran) (make your own
using the recipe in the spice blend section, or buy from a store)
½ cup mustard oil
1 (12-ounce) package fresh cranberries, washed
1 tablespoon citric acid or 2 tablespoons distilled white vinegar
Directions:
1. In a mortar and pestle, crudely grind the 5-spices mixture. Stir
in the turmeric and salt.
to high heat until smoking. Reduce the heat to low, put in the
spices, and stir a few seconds. Put in the cranberries and cook
until they are crisp-tender, approximately ten to twelve minutes.
Stir in the citric acid (or vinegar) and cook another two to three
minutes. Allow to cool, move to a sterile jar and store in the
refrigerator, approximately a year.
3. Serve chilled or at room temperature.
ONION PICKLE Ⓥ
This recipe is called “Pyaz ka achaar” in Hindi
Ingredients:
½ cup mustard or olive oil
1 pound pearl onions, peeled
1½ teaspoons kalonji seeds
2 teaspoons black peppercorns
Directions:
1. Make a cross-cut at the base of each onion, going 75% of the
way to the top. Gently open the cuts and stuff a pinch of salt in
each one. Save any leftover salt for future use. Using a spice or
coffee grinder, very crudely mix together and grind the
fenugreek, fennel, peppercorns and kalonji. Move to a container
and stir in the turmeric, cayenne pepper, and the reserved salt.
to high heat and put in the spice mixture; it should sizzle when
they touch the hot oil. Put in the onions and cook
approximately five minutes, ensuring all the onions are
thoroughly coated with the spice mixture.
3. Allow to cool and move to a sterile glass jar. Cover the jar with
the muslin, locking it using a rubber band, and if there is a
warm sunny spot in the kitchen, put it there, else put it outdoors
where there it can get some sun. (bring the jar indoors in the
evening if you’re keeping it outdoors.) Sway the jar a couple of
times per day, until the spices are plump and soft and the onions
are crisp-tender, three to five days. The onions will release
some juices; that is quite normal. Store about ten days at room
temperature and about six months in a fridge. The onions keep
getting stronger over time.
TURNIP PICKLE Ⓥ
This recipe is called “Shalgam ka achaar” in Hindi
Ingredients:
1 tablespoon black mustard seeds, crudely ground
1 tablespoon salt
1½ pounds turnips, cut into 1-inch pieces (peeled or unpeeled)
2 to 3 cups water
Directions:
1. Bring the water to a boil in a big pot. Put in the turnips and boil
approximately one minute. Drain and move the turnips to a tray
coated using paper towels and air-dry them about ten minutes.
2. Move to a big sanitized glass jar with a wide mouth and put in
the mustard seeds, salt, and cayenne pepper. Toss well, then
cover the jar with the muslin locking it using a rubber band, and
set aside at room temperature until the turnips turn sour, five to
seven days. To cure faster, place in the sun during the day,
bringing the pickle inside in the evening. Shake the jar once or
twice a day. This pickle can be stored safely at room
temperature for approximately seven days (longer in the
refrigerator), getting more and more pungent as time passes.
TURNIP & CAULIFLOWER

PICKLE Ⓥ
This recipe is called “Shalgam gobhi ka achaar” in Hindi
Yield: Approximately 8 to 10 cups
Ingredients:
¼ cup black mustard seeds, crudely ground
½ cup mustard oil
½ cup sugar
1 cup distilled white vinegar
1¼ pounds small turnips, peeled and cut into ¼-inch thick slices
1½ pounds cauliflower, cut into 1½-inch florets, stems
discarded
2 ounces fresh garlic cloves, peeled
2 tablespoons garam masala
2 teaspoons ground paprika
3 ounces fresh ginger, peeled and cut into thin round slices
3 tablespoons salt
3 to 4 cups water
Directions:
1. Bring the water to a boil in a big pot. Put in the turnips and
cauliflower and blanch approximately one minute; do not allow
them to soften. Drain and move to a tray coated using paper
towels and air-dry them about ten minutes. Process the ginger
and garlic Using a food processor or a blender until a fine paste
is achieved.
to high heat and put in the ginger-garlic paste. Cook, stirring,
over moderate heat until rich golden in color, approximately
four minutes. Put in the garam masala and stir for
approximately half a minute.
3. Put in the vegetables and salt and cook, stirring, approximately
two to three minutes. Put in the sugar and cook, stirring,
approximately one minute. Remove from heat and stir in the
mustard seeds, cayenne pepper, paprika, and vinegar. Move to a
large, sanitized glass jar with a wide mouth. Cover the jar with
the muslin, locking it using a rubber band, and if there is a
warm sunny spot in the kitchen, put it there, else put it outdoors
where there it can get some sun. (bring the jar indoors in the
evening if you’re keeping it outdoors.) Sway the jar a couple of
times per day, until the turnips are sour, five to seven days.
(Taste, and if not sour enough, cover and set aside longer.) This
pickle can be stored safely at room temperature for
approximately three months, getting more and more pungent
over time.
MIXED VEGETABLE PICKLE

Ⓥ
This recipe is called “Sabzi ka achaar” in Hindi
Ingredients:
½ cup vegetable oil
½ teaspoon cayenne pepper, or to taste
½ teaspoon ground paprika
1 pound carrots, finely chopped
1 pound cauliflower, finely chopped
2 large heads fresh garlic, peeled and chopped
2 teaspoons kalonji seeds
5 to 7 fresh green chile peppers, such as serrano, diagonally
chopped
Directions:
to high heat and put in the fennel, fenugreek, cumin, and
kalonji seeds. They should sizzle when they touch the hot oil.
Swiftly put in the turmeric, stir for approximately half a minute,
and put in the vegetables, garlic, and green chile peppers. Cook,
stirring, until the vegetables are lightly golden, approximately
five minutes.
2. Put in the vinegar, tomato sauce, salt, paprika, and cayenne
pepper, and bring to a boil using high heat. Reduce the heat to
moderate to low, cover the pan, and simmer until the vegetables
are crisp-tender, approximately seven minutes. Allow to cool,
move to a big sanitized jar, and store in the fridge for
approximately ten days. Serve chilled or at room temperature.
EGGPLANT AND MALANGA
ROOT PICKLE Ⓥ
This recipe is called “Baingan-kachaalu ka achaar” in Hindi
Ingredients:
1 pound malanga root or taro root
1 pound small Indian eggplants or Chinese eggplants, cut into
2-inch pieces
1 tablespoon fennel seeds, crudely ground
1 tablespoon salt
1½ to 2 cups mustard oil
2 tablespoons black mustard seeds, crudely ground
Directions:
1. Make a cross-cut at the base of each eggplant, going 75% of the
way to the top. Put in a saucepan along with 2 cups water and 1
teaspoon turmeric, and bring to a boil using high heat. Reduce
the heat to moderate to low, cover the pan, and simmer until the
eggplants are half cooked (crisp-tender), approximately seven
minutes. Drain the eggplants over a container and reserve about
¾ cup water.
2. In the same saucepan, place the malanga root and about 4 cups
of fresh water, and bring to a boil using high heat. Reduce the
heat to moderate to low, cover the pan, and simmer until the
malanga root is soft, pouring in additional water if it
evaporates, approximately fifteen minutes. Remove from the
water, allow to cool down, then peel and cut into 3⁄4-inch
pieces. Throw away the water.
3. In a large container, combine the eggplants, malanga root,
mustard and fennel seeds, salt, cayenne pepper, the rest of the 1
teaspoon turmeric, and mix thoroughly, ensuring all the
vegetables are thoroughly coated.
4. Heat the oil in a small saucepan using moderate to high heat
until smoking. Turn off the heat, add to the container with the
vegetables, and mix once more. Allow to cool and move to a
big sanitized jar. Make sure there is minimum ½ inch of oil on
the surface, if not, then heat and add some more. Cover the jar
with the muslin, locking it using a rubber band, and place in a
warm, sunny spot in the kitchen, or outside in the sun, swaying
the jar a couple of times per day for two days.
5. 5. Stir in the reserved eggplant water and shake the jar once
more. Put in a warm, sunny spot in the kitchen, or outside in the
sun again, swaying the jar a couple of times per day until the
vegetables are very soft and tangy, about one week. This pickle
can be stored safely at room temperature for approximately one
month, and in the fridge for approximately six months. Serve
chilled or at room temperature.
SNACKS, APPETIZERS, AND
STREET FOOD
We Indians love snacks. If you take a stroll in a market in India, you will
find food stalls all over the place. During peak hours, will probably get to
see people waiting in lines to get their hands on the snacks being sold at
these food stalls. Needless to say, India has a culture of snacks.
Now we will take a look at a few of the most popular snacks Indians enjoy.
Almost every snack recipe in this section is best enjoyed with a chutney on
the side. I’ve already listed more than 40 chutney recipes in the previous
section, so make sure you go through those too.
You may or may not find a chutney recommendation in the recipes that
follow, so feel free to play around and experiment.
SPICY RELISH MIXES
FRIED TARO CHIPS Ⓥ

This recipe is called “Tali arbi kae lacchae” in Hindi
Yield: 4 to 6 servings
Ingredients:
1 pound taro root, peeled and cut into thin julienne sticks
1½ to 2 cups coconut or peanut oil for deep-frying
Directions:
1. Heat the oil in a big wok using moderate to high heat until it
achieves 325°F to 350°F on a frying thermometer or when a
small piece of taro root dropped into the hot oil surges to the
surface of the oil after fifteen to 20 seconds.
2. Put in the taro root sticks in 2 or 3 batches, adding as many as
the wok can hold simultaneously. Fry, stirring and turning, until
crunchy and golden, approximately one minute per batch.
Move to paper towels with a slotted spatula to drain.
3. Allow to cool and remove all but 1 teaspoon of oil from the
wok. Heat the oil and put in the asafoetida, cayenne pepper, and
salt. Put in the taro root sticks and mix thoroughly. Serve hot.
GRAM FLOUR FRIED

PEANUTS Ⓥ
This recipe is called “Besan-tali moong-phalli” in Hindi
Feel free to use any nut of your choice instead of peanuts!
Ingredients:
⅛ teaspoon baking soda
½ 1 teaspoon salt, or to taste
½ cup chickpea flour
½ to 1 teaspoon cayenne pepper, or to taste
1½ to 2 cups peanut oil for deep-frying
2 cups shelled raw peanuts, with or without red skin
Directions:
1. Put the chickpea flour into a sifter or a fine-mesh strainer and
sift the flour into a moderate-sized container. Stir in the ginger,
salt, cayenne pepper, baking soda, and asafoetida. Stir in the
peanuts and then Put in the lemon juice and mix with clean
fingers, ensuring the peanuts are coated with a thick batter (add
1 tablespoon water, if required).
2. Heat the oil in a big wok or skillet using moderate to high heat
until it achieves 325°F to 350°F on a frying thermometer or
until a small bit of batter dropped into the hot oil bubbles and
surges to the surface of the oil instantly. Next, Put in the batter-
coated peanuts, piece by piece (or by the handful), adding as
many as the wok can hold simultaneously. Separate them
swiftly with a fork or a slotted spatula and fry, stirring and
turning, until crunchy and golden, approximately one minute.
Replicate the process for the rest of the peanuts. Move to paper
towels with a slotted spatula to drain. Allow to cool and serve,
or store in an airtight vessel in the fridge up to half a month.
SALTED CASHEWS Ⓥ
This recipe is called “Namkeen kaaju” in Hindi
Ingredients:
¼ teaspoon freshly ground black pepper, or to taste
½ cup peanut oil for deep-frying
2 cups raw cashews
Directions:
over moderate heat and fry, stirring and turning the cashews
until a golden colour is achieved, approximately one minute.
Before you take them out of the wok, drain thoroughly. (The
nuts will stick to paper, so don’t use paper towels to drain.)
2. Move to a container and swiftly stir in the salt and pepper and
toss well, ensuring the cashews are coated thoroughly.
3. Allow to cool and harden for a while before you serve, or cool
to room temperature, move to an airtight vessel and store
fifteen to twenty days at room temperature or approximately
three months in a fridge.
SALTY CEREAL MIX Ⓥ

This recipe is called “Mila-jula namkeen” in Hindi
Ingredients:
¼ teaspoon ground ginger
½ cup mixed melon seeds or shelled raw sunflower seeds
½ cup shelled raw peanuts, with red skins on
1½ tablespoons Chaat Masala (Homemade or store-bought), or
to taste
1½ teaspoons citric acid
2 cups canned potato sticks
2 cups corn flake cereal
2 tablespoons dried curry leaves
3 cups puffed rice cereal
Directions:
1. Ready the chaat masala. Heat 1 tablespoon oil in a big wok or
skillet and cook the peanuts and cashews over moderate heat,
stirring as required, until it starts to look golden and releases its
fragrance, two to five minutes. Move to a container.
2. Another way is to roast in the oven at 350°F until a mild golden
colour and fragrance is achieved, ten to fifteen minutes.
3. Take the same pan again and put in the melon (or sunflower)
seeds to the wok and dry-roast until a golden colour is
achieved, approximately one minute. Move to the peanut
container.
4. Heat the rest of the 2 tablespoons oil using moderate to high
heat and put in the mustard seeds and asafoetida. They should
splutter when they touch the hot oil, so cover the pan and
reduce the heat until the spluttering diminishes. Stir in the
cayenne pepper and ginger, and then add first the cilantro, then
the curry leaves, chaat masala, and citric acid, and stir for
5. Put in the puffed rice cereal, corn flakes, potato sticks, roasted
nuts, and seeds. Reduce the heat to low and cook, stirring
intermittently, approximately five minutes, ensuring everything
is coated thoroughly with the spices. Allow to cool completely.
Move it to an airtight vessel and store at room temperature
approximately sixty days.
SPICY MIXED NUTS AND

SEEDS Ⓥ
This recipe is called “Masaledaar maevae” in Hindi
Feel free to use your favourite nuts and seeds in this recipe instead of the
ones I use.
Ingredients:
¼ teaspoon black salt (not compulsory)
½ cup mixed shelled raw seeds, such as sunflower, pumpkin,
melon
½ cup peanut oil for deep-frying
1 teaspoon cumin seeds, dry-roasted and crudely ground (See
1½ to 2 teaspoons Chaat Masala (Homemade or store-bought)
2 cups mixed shelled raw nuts, such as almonds, cashews,
peanuts, pistachios
Directions:
1. Ready the cumin seeds and chaat masala. Next, in a small-sized
container, combine the cumin seeds, chaat masala, cayenne
pepper, and black salt.
2. Heat the oil in a medium-size non-stick wok or saucepan over
moderate heat and fry the nuts until a golden colour is
achieved, approximately one minute. Before you take them out
of the wok, drain thoroughly. (Do not drain them on paper
towels, or the spices will not adhere.) Move them to a medium
container, swiftly Put in the spice mixture and toss well,
ensuring that the nuts are thoroughly coated.
3. Remove all the oil from the wok, then in whatever oil remains
on the wok surface, stir-fry the seeds using moderate to low
heat until the seeds are fragrant and golden, approximately one
minute. Put into the spiced nuts and toss together. Taste and
adjust seasonings. (Keep in mind that the warm nuts will be
soft, but will harden as they cool.) Allow to cool completely
then serve or move to an airtight vessel and store fifteen to
twenty days at room temperature or approximately three
months in a fridge.
SPICY PRESSED RICE FLAKE

MIX Ⓥ
This recipe is called “Chivda” in Hindi
Pressed rice flakes are easily available in Indian markets and online. It is
called “poha” in Hindi.
Ingredients:
⅛ teaspoon ground alum
½ cup dried split yellow chickpeas (channa dal), sorted and
½ teaspoon ground fenugreek seeds
1 (3-by-1-inch) piece dried coconut (kopra), thinly chopped (not
compulsory)
1 cup shelled raw peanuts, with or without the red skin
1 teaspoon citric acid
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon sugar
seeds
1½ tablespoons finely chopped fresh curry leaves
2 cups pressed rice flakes (poha)
2 tablespoons finely chopped fresh cilantro, including soft
stems
2 to 3 cups peanut oil for deep-frying
Directions:
1. Put the dal in water to cover by 1 inch. Stir in the alum and
soak overnight. Next, drain and spread the dal on a tray lined
with several layers of paper towels or cheesecloth until
completely dry, one to two hours. Stir a few times using your
fingers to make sure they are thoroughly dried. (Otherwise, rest
of the water will cause spluttering when the dal is deep-fried.)
2. Heat the oil in a big wok or saucepan over moderate heat until a
few rice flakes dropped into the hot oil bubble and rise to the
top instantly. Put the rice flakes in a big fine-mesh metal
strainer (in 2 batches, if required) and place the strainer with
the rice flakes in it into the hot oil. Fry, stirring the rice flakes
in the strainer until they are crisp and very lightly golden,
approximately one minute. Move to a container coated using
paper towels. Put in the turmeric and ½ teaspoon salt to the rice
flakes, and toss lightly.
3. Same way, fry the coconut slices (if using), then the dal, and
finally, the peanuts. Mix each into the rice flakes. Put in the rest
of the ½ teaspoon salt and toss once more.
4. Take the oil out of the wok while leaving approximately one
tablespoon in it . Heat the oil on moderate to low heat and cook
the green chile peppers, cilantro, and curry leaves, stirring, until
a golden colour is achieved and crisp, approximately five
minutes.
5. Put in the citric acid, cumin, coriander, cayenne pepper,
fenugreek seeds, and sugar to the wok, and stir approximately
one minute. Next, Put in the fried ingredients and mix lightly
until they are coated thoroughly with the spices. Keep
uncovered at all times, and cool to room temperature. Store in
an airtight vessel up to sixty days.
SPICY THIN CRISPY

FLATBREADS Ⓥ
This recipe is called “Paapad” in Hindi
Yield: 1 to 2 paapad
Ready-made paapads are easily available in Indian markets, and even
online. All you need to to these pre-made paapads is fry or roast them,
depending on your preference. These are extremely cheap, and in India, are
a common side snacks enjoyed with rice and curry dishes. These can also
be eaten just by themselves. In India, people mostly buy raw paapads and
cook them immediately before eating. Try out the different brands of
paapads available to you and pick your favourite one.
Ingredients:
Raw Paapads (buy online or from Indian stores)
Directions:
1. Flame Roast using tongs: hold each paapad over the flame and
roast it, starting with the edges and moving toward the center.
2. Or, put inside preheated pven until crisp—maximum 35
seconds—ensuring the edges do not burn.
3. Or, deep fry and drain thoroughly before serving.
4. Or, microwave on high power for a minute (easiest and most
convenient method).
MATHIYA
Mathiya or Mathri is a West Indian snack from Rajasthan. It is a kind of
flaky biscuit that is commonly enjoyed with tea.
AJWAIN SEED MATHIYA Ⓥ

This recipe is called “Ajwaini mathri” in Hindi
Yield: 16 pieces
Ingredients:
¼ cup canola oil
¼ cup semolina
½ cup warm water
½ to 1 teaspoon crudely ground black pepper + 16 black
peppercorns
1 teaspoon crudely ground ajwain seeds
1½ to 2 cups vegetable oil for deep-frying
2 cups all-purpose flour
2 tablespoons melted ghee
Directions:
1. Put the flour, semolina, oil, ghee, ajwain seeds, ground pepper,
and salt in a mixing container and rub lightly with clean fingers
to mix. Next, Put in the water, slowly and gradually, and mix
until the dough gathers into a semi-firm ball that does not stick
to your fingers. (Lightly coat your fingers with oil, if required.)
2. Split the dough into 16 identical portions and, use a rolling pin
to roll out each one into a thin 3- to 4-inch disc that is
approximately ⅛-inch thick. If the dough sticks to the rolling
surface, coat mildly with oil; do not dust with dry flour.
3. Use the tip of a knife to poke a few holes or make ¼-inch slits
all over in each round. This will ensure that the dough doesnt
get puffed while frying. Put one peppercorn in the center of
each mathri and push it in tightly.
4. Heat the oil in a big wok or skillet over moderate heat until it
reaches 300°F to 325°F on a frying thermometer, or when a
small drop of dough begins to bubble while it is still immersed.
(Reduce the heat if it rises instantly or browns.) Put in the discs,
as many as the wok can comfortably hold simultaneously, and
fry, turning as required, until crunchy and appears mildly
golden. Do not brown them and ensure the centers are crisp.
Drain using paper towels. Allow to cool completely, and store
in airtight containers at room temperature approximately sixty
days.
MUNG BEAN PUFFED

PASTRIES Ⓥ
This recipe is called “Mung dal kachauri” in Hindi
Yield: Approximately 30 pieces
The “kachauri” is a highly popular spicy Indian Pastry.
Ingredients:
¼ cup lukewarm water, or as required
½ cup vegetable oil
¾ cup dried yellow mung beans (dhulli mung dal), sorted and
1 tablespoon coriander
1 teaspoon hot red pepper flakes, or to taste
1½ tablespoons fennel seeds
2 black cardamom pods, seeds only
2 tablespoons chickpea flour
5 whole cloves
Directions:
1. Immerse the dal in water to cover by 2 inches, and drain. Next,
make the filling: Using a food processor or a blender, process
the dal to make a coarse paste. In a spice or a coffee grinder,
crudely mix together and grind all the whole spices (fennel to
cardamom).
2. Heat ¼ cup of the vegetable oil in a big non-stick wok or
saucepan using moderate to high heat and put in the asafoetida,
then the ground spices, and stir for approximately half a
minute. Stir in the chickpea flour and stir another half a minute.
3. Put in the dal paste and cook over moderate heat, stirring and
breaking any lumps, approximately ten minutes. Put in the salt
and stir to mix thoroughly. Allow to cool and divide equally
into 30 portions (about 1 tablespoon each). Make a ball of each
portion and save for later. If the balls seem to fall apart, this
means the filling is too dry; moisten it with 1 to 2 tablespoons
hot water.
4. Make the dough: In a moderate-sized container, using clean
fingers, rub together the flour, turmeric, and the rest of the ¼
cup oil until well mixed. Add sufficient water to make a soft
and pliable dough, adding slowly and gradually. Put the dough
on a cutting board and pound lightly with a meat mallet
approximately two minutes. Turn the dough over during the
two minutes to pound different sections. This makes the dough
very elastic. Split the dough equally into 30 portions.
5. Assemble the kachauries: In a small-sized container, make a
paste of 2 tablespoons all-purpose flour and 1 tablespoon water
and keep ready. Working with one portion of the dough at a
time, using your fingers press out a 3-inch patty. Brush the top
surface lightly with water and place one portion of the dal
filling in the center. Lift the edges over the filling, bring them
together and pinch to secure. Next, softly push in the pinched
edges down to make a slight depression in the center and to
flatten the patty to 1-inch thick. Brush the entire kachauri
lightly with the flour-water paste and save for later. Finish
assembling all the kachauries. Cover with a clean, damp cotton
kitchen towel and set aside.
6. Heat the oil in a wok or skillet using moderate to high heat until
it achieves 300°F to 325°F on a frying thermometer, or when a
small piece of the dough dropped into the hot oil surges to the
surface of the oil after fifteen to 20 seconds. Reduce the heat to
medium and put in the kachauries, adding as many as the wok
can hold simultaneously without crowding, and fry slowly,
turning only once after the bottom is golden-brown,
approximately 3 to four minutes. When the other side is golden-
brown, approximately 3 to four minutes more, remove from the
wok with a slotted metal spatula and move to paper towels to
drain. Serve instantly, or allow to cool down and place in your
fridge for a maximum of half a month.

PATTY 1: MUSHROOM
TURNOVERS
This recipe is called “Mushroom Patty” in Hindi
Yield: 24 pieces
“Patties” are super cheap, and highly popular among kids in India. These
were practically the only food available in my school canteen back in the
day.
Ingredients:
1 (20-ounce) package frozen puff pastry sheets (2 sheets)
1 large egg white, beaten lightly with 1 tablespoon water
1 large onion, finely chopped
1 teaspoon minced fresh garlic
1 to 3 green chile peppers, such as serrano, minced with seeds
1½ to 2 teaspoons Basic Curry Powder (Homemade or store-
bought)
3 cups finely chopped mushrooms
3 tablespoons all-purpose flour
Directions:
1. Ready the curry powder. Heat the oil in a big non-stick wok or
saucepan using moderate to high heat and cook the onion,
stirring, until transparent, approximately two to three minutes.
Put in the garlic, green chile peppers, curry powder, and flour,
and stir using moderate to low heat until the garlic and onion
are golden, approximately two to three minutes. Put in the
mushrooms, cilantro, and salt and cook until the mixture is
completely dry, another three to five minutes. Allow to cool
before using.
2. Divide the filling into two equal parts, one for each pastry
sheet. Thaw the pastry sheets at room temperature, until they
become a little tender but still cold to the touch, fifteen to
twenty minutes.
3. Preheat your oven to 375°F. Lightly grease a baking sheet. On a
mildly floured surface, working with each pastry sheet
separately, unfold and softly roll it with a rolling pin to make it
smooth. Next, cut each sheet into 12 squares. Roll each square
to make it a little bigger. Moisten the edges with water, place 1
tablespoon of filling in the center of each square and fold one
corner over the filling to the diagonal corner to form a triangle.
Seal the edges by pressing with the back of a fork.
4. Brush the top of each turnover with the beaten egg and then
poke a few holes with a fork so the steam can escape. Put the
turnovers on the baking sheet and bake until puffed and golden,
approximately twenty minutes. Move to cooling racks. Serve
hot or at room temperature.
PATTY 2: CURRIED CHICKEN

OR LAMB TURNOVERS
This recipe is called “Chicken/Mutton patty” in Hindi
Yield: 24 pieces
Ingredients:
½ teaspoon garam masala
1 large egg white, beaten lightly with 1 tablespoon water
1 pound ground chicken or lamb
1 tablespoon ground coriander
seeds
Directions:
1. Put everything (except the flour, puff pastry, and the egg wash)
in a big non-stick skillet or saucepan and cook using moderate
to high heat, stirring and breaking up any lumps in the ground
chicken, until a golden colour is achieved, approximately five
minutes. If using lamb, cook an extra 5 to seven minutes.
Reserve the pan.
2. Let the meat cool until it is safe sufficient to handle,
approximately fifteen minutes, then move to a food processor,
put in the flour, and process to make it as smooth as possible.
Return to the pan and cook approximately five minutes to bind
the filling and remove the raw taste of the flour.
3. Divide the filling into two equal parts, one for each pastry
twenty minutes.
4. Preheat your oven to 375°F. Lightly grease a baking sheet. On a
mildly floured surface, working with each pastry sheet
separately, unfold and softly roll it with a rolling pin to make it
smooth. Next, cut each sheet into 12 squares. Roll each square
to make it a little bigger. Moisten the edges with water, place 1
tablespoon of filling in the center of each square and fold one
corner over the filling to the diagonal corner to form a triangle.
Seal the edges by pressing with the back of a fork.
5. Brush the top of each turnover with the beaten egg and then
poke a few holes with a fork so the steam can escape. Put the
turnovers on the baking sheet and bake until puffed and golden,
approximately twenty minutes. Move to cooling racks. Serve
hot or at room temperature.
PUFF PASTRY ROLLS

This recipe is called “Puff pastry ke rolls” in Hindi
Yield: 24 pieces
Ingredients:
2 teaspoons Chaat Masala (Homemade or store-bought)
2 to 3 scallions, green parts only, minced
24 thick asparagus spears, each approximately 6 inches long
Directions:
1. Ready the chaat masala. Thaw the pastry sheets at room
temperature until they become a little tender but still cold to the
touch, fifteen to twenty minutes. Preheat your oven to 350°F
and mildly grease a baking sheet.
2. On a mildly floured surface, unfold and sprinkle both the pastry
sheets uniformly with the chaat masala, scallion, and cilantro
and gently, use a rolling pin to roll each sheet, ensuring that the
scallion and cilantro are pressed well into the pastry. (Drizzle
with dry flour if the dough starts to become gluey.) Next, cut
each sheet into 12 squares. Roll each square to make it a little
bigger.
3. Working with each square separately, place one asparagus spear
along the diagonal across the center with approximately 1 inch
of the tip outside the pastry. Fold in half over the asparagus,
then make a roll. Moisten the corner with water and press to
secure. Place, 1-inch apart, on the baking sheet, with the sealed
side down. Bake until crunchy and golden, fifteen to twenty
minutes. Move to cooling racks. Serve hot or at room
temperature.
PUFF PASTRY WITH AJWAIN

SEEDS
This recipe is version of a dish commonly referred to as “Ajwain
ki puff pastry” in India
Yield: 30 pieces
A popular, cheap, and insanely delicious snack commonly available I pretty
much every bakery in India.
Ingredients:
¼ to ⅓ teaspoon crudely ground ajwain seeds
½ teaspoon cumin seeds, dry-roasted and crudely ground (See
1 large egg white
1 tablespoon all-purpose flour for dusting
1 tablespoon water
Half of 1 (20-ounce) package frozen puff pastry (1 sheet)
Directions:
1. Ready the cumin seeds. Preheat your oven to 325°F. Thaw the
pastry sheet at room temperature, until it is slightly softened but
still cold to the touch, fifteen to twenty minutes. Lightly grease
a baking sheet. On a mildly floured surface, unfold and softly
roll the pastry sheet to make a smooth 14-inch square. Cut in
half.
2. In a small-sized container, whisk together the egg white and
water and brush it lightly over each half sheet. Sprinkle the
cumin and ajwain seeds uniformly on one half, then place the
second half over it, egg wash side down. Dust lightly with flour
and roll softly with a rolling pin to make a 14-by-7-inch
rectangle (or larger).
3. Cut across the diagonal into approximately 30 half-inch strips.
Twist and lightly stretch each strip and place, approximately 1
inch apart, on a mildly greased baking sheet. Brush with the
egg wash for a shiny glaze and bake until crunchy and golden,
approximately ten to twelve minutes. Serve hot or at room
temperature.
RED BELL PEPPER-POTATO

PASTRY SWIRLS
This recipe is called “Shimla mirch aur aalu ki Matthi” in Hindi
Yield: 48 pieces
A great snack if guests are coming over! Takes a while to prepare, but it is
totally worth it.
Ingredients:
½ teaspoon ground cumin
1 medium onion, crudely chopped
1½ tablespoons ground coriander
3 large russet (or any) potatoes
3 red bell peppers
Directions:
1. Preheat the broiler and mildly grease a broiler-safe baking
twenty minutes In the meantime, cook the potatoes in lightly
salted boiling water to cover until soft, approximately twenty
minutes, then peel and mash them.
2. Slice the bell peppers in half and place them, cut side down, on
the baking sheet, place on the top rack of the oven or under the
broiler, and broil the peppers until thoroughly charred,
approximately five minutes. Take out of the oven, and reduce
the oven heat to 325°F. Move the peppers to a container, then
cover with a dish or a seal within a zip-closure plastic bag until
cool sufficient to handle. Next, peel off and discard most of the
charred skin, leaving some on for flavour. Slice thinly.
to high heat and cook the onion, stirring, until a golden colour
is achieved, approximately two minutes. Stir in the ginger and
cook another minute. Put in the mashed potatoes, coriander,
cumin, garam masala, and salt, and cook stirring until a golden
colour is achieved, approximately two to three minutes. Stir in
the roasted bell peppers and stir approximately two minutes to
blend the flavours. Allow to cool to room temperature, then
split into 2 equal parts.
4. On a mildly floured surface, working with each pastry sheet
separately, unfold and softly roll the sheet to make it smooth.
Placing the shorter side toward you and spread one half of the
potato filling uniformly over the sheet, leaving approximately a
3/4-inch border along the edges. Moisten the border with water.
5. Starting from the side closest to you, roll firmly like a jelly roll.
When you reach the end, push softly on the moistened edge to
secure the roll. Lightly roll back and forth to make the roll
longer. Keeping the sealed side down, slice into 24 ½-inch
swirls and place them 1 inch apart on a baking sheet. Replicate
the process for the second pastry sheet. Bake until crunchy and
golden, approximately fifteen to twenty minutes. Serve hot or at
room temperature.
SALTY FINGER PASTRIES Ⓥ

This recipe is called “Namak-paarae or nimki” in Hindi
Ingredients:
½ teaspoon crudely ground ajwain seeds
½ to 2 cups peanut oil for deep-frying
1 tablespoon cornstarch
1½ cups self-rising flour, plus more for dusting
About ⅓ cup water
Directions:
1. Put the flour, cornstarch, oil, ajwain seeds, and salt into a food
processor and pulse a few times to mix. Next, with the motor
running, slowly and gradually pour in water and process until
the dough gathers into a semi-firm ball that does not stick to the
sides of the work container. Move to a container, cover, and set
aside 1 to four hours. This allows the gluten to develop.
2. Slightly oil your clean hands and gather the dough into a
smooth, large ball. Coat it well with the dry flour, use your
hands and fingers to compress it into a disc, and roll it into a
large 8- to 9-inch circle (don't worry approximately the shape)
approximately ⅛ inch thick. If the dough sticks to the rolling
surface, dust with more flour. (The rolling can be done on a
mildly floured surface, but this is not a common practice in
India.)
3. Using a knife, make diagonal cuts through the length of the
rolled circle, approximately ½ inch apart. Next, make opposite
diagonal cuts, separating the rolled dough into diamond-shaped
bits.
4. Heat the oil in a big wok or over moderate heat until it reaches
300°F to 325°F on a frying thermometer, or when a small drop
of dough begins to bubble while it is still immersed. (Reduce
the heat if it rises instantly or browns.) Put in the dough bits, as
many as the wok can comfortably hold simultaneously, and fry,
turning as required with a slotted spatula until crunchy and
appears mildly golden. Do not brown them and ensure that the
centers are crisp. (Check by breaking one piece.) Move with a
slotted spatula to paper towel to drain. Allow to cool
completely, then store in airtight containers at room
temperature, up to sixty days.
SAMOSA
Samosas are basically stuffed fried pastries, most commonly triangular in
shape. The cheapest and most common stuffing you will find all across
India is spicy mashed potato, but the possibilities are endless. You will find
a few of the most popular samosa stuffing recipes under the next heading.
Samosas commonly enjoyed with chutneys, so feel free to randomly pick
out any chutney from the chutney section to try with a samosa you prepare.
BASIC SAMOSA Ⓥ
This recipe is called “Samosa” in Hindi
Yield: 24 pieces
The basic most commonly available triangular samosa. Use the potato
filling with this if you want to enjoy the most popular samosa Indian
samosa!
Ingredients:
1 cup all-purpose flour in a moderate-sized container or a pie
dish, for coating and dusting
1 recipe any Samosa Filling
1½ cups self-rising flour
About ⅓ cup water
Directions:
1. Ready the filling. Next, ready the dough: Put the self-rising
flour, oil, ajwain seeds, and salt into a food processor and pulse
until blended. While the motor runs, slowly and gradually pour
in water and process until the flour gathers into a semi-firm ball
that does not stick to the sides of the work container. Move to a
container, cover using plastic wrap or a lid, and let rest at least
1 hour and up to four hours. (This lets the gluten develop.) If
keeping for a longer period, place the dough in your fridge.
2. To roll and assemble: Slightly oil your clean hands (to stop the
dough from sticking to them), then split into 12 1½-inch balls.
Cover using aluminium foil and save for later. Work with each
ball one at a time, and use your hands and fingers to compress
it into a disc, cover thoroughly with dry flour, then roll using a
rolling pin into a 6- to 7-inch circle of uniform ⅛-inch
thickness. Use more dry flour as needed if the dough becomes
sticky again.
3. Slice the circle in half and brush with water approximately ½-
inch in, along the straight edge. Pick up the two corners and
place one over and around the other along the straight edge,
then push along the straight edge to secure, making a cone.
Finally, pinch the peak of the cone to secure.
4. Another way is to fold in half, sealing the straight edge to make
a simpler cone.
5. Hold the cone vertically such that the open end is on top. Fill
the mouth of the cone with 2 to 3 tablespoons of filling. Brush
the edges of the mouth of the cone with water and push them
together to secure. You should have a stuffed triangular pastry
when you’re done. Cover with foil and allow to sit until ready
to fry. Replicate the process for all the other balls of dough.
6. To fry: Heat the oil in a wok or skillet using moderate to high
heat until it achieves 325°F to 350°F on a frying thermometer,
or when a small piece of the dough dropped into the hot oil
surges to the surface of the oil after fifteen to 20 seconds. Put
the samosas in the wok, as many as it can hold simultaneously
without crowding, and fry, turning them a few times with a
slotted spatula, until crunchy and golden on all sides, about four
to five minutes. (If the samosas brown too swiftly, it means the
heat is too high; lower it.) Move to paper towels to drain, then
serve.
SEVEN LAYERS SAMOSA

This recipe is called “Satpura samosae” in Hindi
Yield: 16 pieces
Ingredients:
¼ to ⅓ cup melted unsalted butter or vegetable oil
1 large russet (or any) potato
1 tablespoon melted ghee or vegetable oil
7 phyllo pastry sheets (about ¼ pound)
Directions:
1. Boil the potato in lightly salted water to cover until tender,
approximately twenty minutes. Drain, allow to cool down, then
peel and mash in a small-sized container. Heat the oil in a
small-sized non-stick wok or saucepan using moderate to high
heat and put in the cumin seeds; they should sizzle when they
touch the hot oil. Swiftly put in the mashed potato, garam
masala, cayenne pepper, asafoetida, and salt, and stir until a
golden colour is achieved, approximately five to seven minutes.
Allow to cool.
2. Moisten each phyllo sheet generously with the melted butter
and stack one on top of the other on a cutting board. Using a
sharp knife, cut along the length into 4 equal strips,
approximately 3 inches wide, cutting through all 7 sheets. Cut
each strip in half along the diagonal and then cut each half in
half again to make a total of 16 rectangles, each made up of 7
layers. Cover with a damp (not wet) sanitized kitchen towel.
3. Preheat your oven to 350°F. Lightly grease a baking sheet.
Using a rolling pin, lightly roll each rectangular stack of 7
layers to ensure the layers adhere to each other properly. Brush
the top layer with butter and place 1 teaspoon of the filling in
the center. Fold in half to, cover the filling. Press the edges well
to secure in the filling. Replicate the process for the remain-ing
rectangles.
4. Brush the top and bottom layers of the samosas generously with
butter once again and place on the baking sheet. Bake until
crunchy and golden, fifteen to twenty minutes. Move to cooling
racks. Serve.
SINDHI-STYLE SAMOSA Ⓥ
This recipe is called “Sindhi samosae” in Hindi
Yield: 24 pieces
Sindh is now a part of Pakistan, but the Sindhi people and their cuisines are
very much a part of India!
Ingredients:
1 recipe any Samosa Filling of your choice
1½ cups self-rising flour
1½ teaspoons fennel seeds, crudely ground
About ¾ cup water
Directions:
1. Ready the filling. Next, in a small-sized container, combine 2
tablespoons of the self-rising flour with approximately 2
tablespoons water to make a thick paste that will be used as a
glue for sealing the pastries.
2. Ready the dough: Put the rest of the self-rising flour, fennel
seeds, and salt into a food processor and pulse until blended.
While the motor runs, slowly and gradually pour in water and
process until the flour gathers into a pliable ball that does not
stick to the sides of the work container. (This dough does not
need to rest.)
3. To roll and assemble: Split the dough into 8 balls. Flatten each
one into a 3- to 4-inch disc. Working with 4 discs at a time,
brush the top surface of each thoroughly with oil then dust each
one with approximately 2 teaspoons flour. Working with the
rest of the 4 discs one at a time, brush with oil and place on top
of one of the floured discs, oil side down, like a sandwich.
Next, press each "sandwich" together to make one big disc. You
will now have four large discs.
4. Working with each of the 4 discs one at a time, sprinkle mildly
with the flour and roll using a rolling pin to make 8- to 9-inch
circles of uniform ⅛-inch thickness. (Use more dry flour as
needed if the dough becomes sticky again.)
5. Heat a griddle or a skillet over moderate heat and cook each
rolled circle very lightly on both sides until it just begins to
firm up but not brown, approximately half a minute per side.
(You'll see the edges of the sandwiched circle starting to
separate.) Transfer it to a cutting board. Cautiously pull the two
sides apart to split into two paper-thin circles, and stack them.
Replicate the process for the other three discs. When you’re
done, you should have a stack of 8 samosa skins. Slice the stack
of skins into 3 equal parts, making a total of 24 long strips.
Keep covered with foil.
6. Working with each strip separately, lay it along the length in
front of you on the work surface and place approximately 1
tablespoon of the filling on the strip near the lower right corner.
Next, fold the right corner over the filling to the left side to
make a triangle. Repeatedly fold the stuffed triangle along the
diagonal from one side to the other until you get to the end of
the dough strip. Tuck in any spare dough to secure. When
you’re done, you should have a multi-folded triangle. Replicate
the process for all the strips.
7. Heat the oil in a wok or skillet using moderate to high heat until
it achieves 325°F to 350°F on a frying thermometer or when a
small piece of dough dropped into the hot oil surges to the
surface of the oil after fifteen to 20 seconds. Add as many
samosas as the wok can hold simultaneously without crowding,
and fry, turning them a few times with a slotted spatula, until
crunchy and golden on all sides, about four to five minutes. (If
the samosas brown too swiftly, lower the heat.) Move to paper
towels to drain, then serve.
STUFFED PHYLLO BAKED

SAMOSA
This recipe is called “Potli-samosae” in Hindi
Yield: 24 pieces
Ingredients:
¼ to ⅓ cup melted unsalted butter or vegetable oil
12 phyllo pastry sheets (about ½ pound)
Directions:
1. Brush each phyllo sheet liberally with butter and stack one on
top of the other on a cutting board. Using a sharp knife, cut the
sheets in half, along the diagonal, to make a total of 24 pieces.
Stack once again, and cover with a damp (not wet) sanitized
kitchen towel.
2. Preheat your oven to 350°F. Lightly grease a mini-muffin pan
or a baking sheet. Working with each piece separately, fold in
half and then in half again to make an approximately 6-by-4-
inch rectangle. Put approximately 1 tablespoon of the filling in
the center, then pick up the phyllo by the four corners and pinch
them together just above the filling to secure, making a little
pouch.
3. Another way is to tie each one lightly with chives, scallion
greens, or thin strips of carrots, or any other greens or
vegetables. Replicate the process for all the pieces.
4. Brush all the pouches with the butter, and place each in one cup
of the muffin pan or all of them on a baking sheet and bake
until crunchy and golden, approximately 25 minutes. Move to
cooling racks. Serve hot, warm, or at room temperature.
STUFFED PHYLLO SAMOSA

This recipe is called “Phyllo Ke samosae” in Hindi
Yield: 24 pieces
Ingredients:
1 to 2 tablespoons melted butter or vegetable oil
6 phyllo pastry sheets (about ¼ pound)
Directions:
1. Brush each phyllo sheet with melted butter and stack one on top
of the other on a cutting board. Using a sharp knife, cut them
along the length into 4 equal strips, each approximately 3
inches wide. You should have 24 long strips. Stack again and
cover with a damp (not wet) sanitized kitchen towel.
2. Preheat your oven to 350°F. Lightly grease a baking sheet.
Working with each strip separately, place it along the length in
front of you on the work surface and put approximately 1
tablespoon of the filling near the lower right corner. Fold the
right corner over the filling to the left side to make a triangle.
Repeatedly fold the stuffed triangle along the diagonal from
one side to the other until you get to the end of the phyllo. Tuck
in any extra to secure. When you’re done, you should have a
multifolded triangle. Replicate the process for all the strips.
3. Brush the top of all the triangles with the butter, place them on
the baking sheet, and bake, flipping over once midway through
baking, until crunchy and golden, approximately 25 minutes.
Move to cooling racks. Serve hot, warm, or at room
temperature.
TORTILLA SAMOSA Ⓥ
This recipe is called “Tortilla samosa” in Hindi
Yield: 24 pieces
A delicious combo of an Indian and Mexican snack!
Ingredients:
12 (8- to 9-inch) flour tortillas
Directions:
1. 1. Stack and cut the tortillas in half to make 24 semicircles.
Working with each half separately, brush with water
approximately ½-inch in, along all the edges. Next, place 1½ to
2 tablespoons of the samosa filling on one side of the semi
circle. Fold the other side over the filling to cover it. Press the
edges well to secure in the filling. Replicate the process for the
rest of the halves.
2. To roll and assemble: Slightly oil your clean hands (to stop the
dough from sticking to them), then split into 12 1½-inch balls.
Cover using aluminium foil and save for later. Work with each
ball one at a time, and use your hands and fingers to compress
it into a disc, cover thoroughly with dry flour, then roll using a
rolling pin into a 6- to 7-inch circle of uniform ⅛-inch
thickness. Use more dry flour as needed if the dough becomes
sticky again.
3. Slice the circle in half and brush with water approximately ½-
inch in, along the straight edge. Pick up the two corners and
place one over and around the other along the straight edge,
then push along the straight edge to secure, making a cone.
Finally, pinch the peak of the cone to secure.
4. Another way is to fold in half, sealing the straight edge to make
a simpler cone.
5. Hold the cone vertically such that the open end is on top. Fill
the mouth of the cone with 2 to 3 tablespoons of filling. Brush
the edges of the mouth of the cone with water and push them
together to secure. You should have a stuffed triangular pastry
when you’re done. Cover with foil and allow to sit until ready
to fry. Replicate the process for all the other balls of dough.
6. To fry: Heat the oil in a wok or skillet using moderate to high
heat until it achieves 325°F to 350°F on a frying thermometer,
or when a small piece of the dough dropped into the hot oil
surges to the surface of the oil after fifteen to 20 seconds. Put
the samosas in the wok, as many as it can hold simultaneously
without crowding, and fry, turning them a few times with a
slotted spatula, until crunchy and golden on all sides, about four
to five minutes. (If the samosas brown too swiftly, it means the
heat is too high; lower it.) Move to paper towels to drain, then
serve.

FILLINGS FOR SAMOSAS
BASIC POTATO FILLING Ⓥ

This recipe is called “Samosae ka aalu ka masala” in Hindi
The most common Samosa filling you will find in India!
Ingredients:
1 teaspoon mango powder
seeds
2 teaspoons cumin seeds
4 to 5 medium russet (or any) potatoes (about 1½ pounds)
Directions:
1. Cook the potatoes in lightly salted boiling water to cover until
tender, approximately twenty minutes. Drain, allow to cool
down, then peel and finely chop. Heat the oil in a big non-stick
wok or saucepan using moderate to high heat and put in the
cumin seeds; they should sizzle when they touch the hot oil.
Swiftly put in the fenugreek seeds and stir in the potatoes.
2. Stir approximately two minutes, then Put in the ginger, green
chile peppers, coriander, salt, and garam masala, and stir
occasionally until the potatoes are golden, approximately ten
minutes.
3. Put in the cilantro and mango powder and cook another 5
minutes. Turn off the heat and allow to cool down before using.
GREEN PEA FILLING Ⓥ

This recipe is called “Samosae ka matar ka masala” in Hindi
Green peas are delicious and nutritious!
Ingredients:
1 cup water
1 teaspoon ground fennel seeds
1¼ cups green split peas (muttar dal), sorted and washed in 3 to
4 changes of water
1½ teaspoons cumin seeds
2 teaspoons ground coriander
2 teaspoons mango powder
Directions:
1. Immerse the split peas overnight in water to cover by 2 inches,
then drain. Heat the oil in a small-sized non-stick wok or
saucepan using moderate to high heat and put in the cumin
seeds; they should sizzle when they touch the hot oil. Swiftly
put in the onion and cook, stirring, until a golden colour is
achieved, approximately two minutes.
2. Put in the dal, coriander, ginger, fennel seeds, cayenne pepper,
salt, and asafoetida, and cook approximately one minute. Put in
the water, bring to a quick boil using high heat, then reduce the
heat to low, cover the pan and cook until the split peas become
soft, approximately ten minutes. Stir in the mango powder and
allow to cool down before using.
MEAT FILLING
This recipe is called “Samosae ka gosht ka masala” in Hindi
Feel free to use any kind of meat!
Ingredients:
¼ teaspoon freshly ground nutmeg
½ cup bread crumbs
1 cup fresh fenugreek leaves
1 cup frozen peas, thawed
1 fresh green chile pepper, such as serrano, crudely chopped
1 pound extra lean ground meat (lamb, beef, or chicken)
Directions:
1. Using a food processor, combine and pulse the fenugreek
leaves, cilantro, garlic, ginger, and green chile pepper until
minced. Add all the rest of the ingredients, except the peas, and
process once more to mix thoroughly.
2. Move to a large non-stick wok or skillet, stir in the peas, and
cook, stirring, using moderate to high heat until the meat is
golden and completely dry, approximately eight to ten minutes.
Allow to cool before using.
MOONG DAL FILLING Ⓥ

This recipe is called “Samosae ka mung dal ka Masala” in Hindi
Mung dal beans make a great filling for the samosa!
Ingredients:
1 cup finely chopped fresh spinach
1 cup water
1¼ cup dried yellow mung beans (dhulli mung dal), sorted and
1½ tablespoons peeled and minced fresh ginger
Directions:
1. Immerse the mung beans overnight in water to cover by 2
inches, then drain. Heat the oil in a big non-stick wok or
saucepan using moderate to high heat and put in the cumin
put in the ginger, green chile pepper, and coriander, and stir for
2. Put in the spinach and stir until wilted, approximately one
minute. Stir in the mung beans, turmeric, and salt, and stir
approximately two minutes. Put in the water, reduce the heat to
moderate to low, cover the pan and cook until all the water has
been absorbed and the dal is soft, approximately ten minutes.
Allow to cool before using.
SPROUTED GREEN MUNG

BEAN FILLING Ⓥ
This recipe is called “Samosae ka phooti mung dal ka masala” in
Hindi
Ingredients:
1 to 3 fresh green chile pepper, such as serrano, minced with
seeds
2 cups sprouted green mung beans (Sprout your own as shown
in the “Indian Cooking 101” section, or buy in a store)
2 tablespoons ground coriander
6 small russet (or any) potatoes
Directions:
1. Ready the mung beans in advance. Cook the potatoes in lightly
salted boiling water to cover until tender, approximately twenty
minutes. Drain, allow to cool down, then grate into a moderate-
sized container.
to high heat and put in the cumin seeds; they should sizzle
when they touch the hot oil. Swiftly put in the onions and cook,
stirring, until a golden colour is achieved, approximately five
minutes.
3. Put in the coriander and turmeric, then stir in the green chiles,
sprouted dal, and salt, and cook approximately three minutes.
Put in the grated potatoes, lemon juice, and cilantro, and cook
using moderate to high heat, stirring, until completely dry,
approximately five minutes. Turn off the heat and allow to cool
down before using.
VEGETABLE FILLING Ⓥ
This recipe is called “Samosae ka sabziyon ka masala” in Hindi
Feel free to use vegetables of your choice! You don’t have to follow the
recipe exactly. Invent a samosa tailored exactly to your taste!
Ingredients:
1 medium onion, finely chopped
1 tablespoon peeled and finely chopped fresh ginger
seeds
1½ to 2 tablespoons Spicy Masala for Wok-Cooked Foods
(Kadhai Masala), or store-bought
4 cups finely chopped mixed fresh or frozen vegetables
Directions:
1. Ready the kadaai masala. Heat the oil in a big non-stick wok or
saucepan using moderate to high heat and put in the kadhai
masala; it should sizzle when they touch the hot oil. Swiftly put
in the onion and stir approximately two minutes.
2. Put in the green chile peppers, ginger, vegetables, salt, and
black pepper, and cook over moderate heat the first two to three
minutes, and then using moderate to low heat until the
vegetables are soft, 5 to 7 min-utes more. Turn off the heat and
allow to cool down before using.
FRITTERS (PAKORAE)
These fried treats are the first things that come to mind on a rainy day in
North India. There are probably a million kinds of pakodas eaten in India as
the combinations of batters and what you put in the batter are endless.
These are almost always served with a chutney and served immediately
after being taken out of the wok.
Even though the possibilities are endless, the most commonly used batter is
chickpea flour (called “besan” in Hindi). The batter needs to be the right
thickness, and that is something you will know after practice. If the batter is
too thin, it won’t stick to the stuff you’re covering with it, and if you make
it too thick, the pakora will taste a little too heavy doughy. You can do this
by adjusting the amount of water. Also, it is important to sift to batter to
make sure all the lumps are eliminated, and the flour stays nice and fluffy.
If you have guests coming over and you wish to pre-prepare your pakoras,
it is a good idea to double fry them. Lightly fry the pakoras in advance and
store in your fridge in an air-tight container. These will keep in the fridge
for about five to six days. When it is time to serve, take them out of the
fridge, bring them to room temperature, and refry in hot oil. If the oil, or the
pakoras aren’t hot enough, the pakoras will absorb more oil than they need
to.
FRYING FRITTERS
This technique is called “Pakorae Talna” in Hindi
This technique will be used in all the pakora recipes that follow, so you
might want to bookmark this.
Directions:
1. Heat the oil in a wok or skillet until it reaches 350°F to 375°F
on a frying thermometer or a small teaspoon of batter dropped
into the hot oil bubbles and surges to the surface of the oil
instantly.
2. With clean hands, put the chopped or chopped vegetables (or
other items) into the batter (in batches if needed) and mix
lightly using your fingers. Work with each piece one at a time
and shake off the surplus batter by tapping it lightly against the
sides of the batter container, then put it into the hot oil
cautiously using your fingers (or with tongs) to avoid oil
spluttering. Add as many pieces as the wok can hold
simultaneously without crowding, and fry each batch, turning a
few times with a slotted spoon, until crunchy and golden on all
sides, approximately one to two minutes for small, thin pieces,
approximately two to three minutes for bigger pieces. Move to
paper towels to drain. Repeat the process with rest of the
pieces.
BASIC BATTER FOR PAKORA

Ⓥ
This recipe is called “Pakorae ka besan” in Hindi
Yield: 40 to 50 fritters
This is the most basic batter for pakora fritters, to which you can add as
many or as few herbs and spices as you wish. With no other additions, this
basic recipe forms a light, crisp coating around a large array of foods. More
than anything else, it is the consistency of the batter that is really important.
Thick, it will be doughy, thin it will not coat properly.
Ingredients:
⅓ teaspoon salt, or to taste
⅓ to ½ cup water
½ cup chickpea flour (besan)
Directions:
1. Sieve the chickpea flour into a moderate-sized container, put in
the salt and baking soda and mix thoroughly.
2. Add ⅓ cup water to make a smooth batter of medium
consistency. If the batter is thin, add some more chickpea flour;
if it appears too thick, stir in some more water. The batter is
now ready.
SLICED, CHOPPED, AND

STUFFED VEGETABLE
FRITTERS
BELL PEPPER FRITTERS Ⓥ
This recipe is called “Shimla mirch kae pakorae” in Hindi
Ingredients:
½ teaspoon Chaat Masala (Homemade or store-bought)
½ teaspoon hot red pepper flakes, or to taste
1 recipe Basic Batter for Pakora Fritters
1 tablespoon Basic Ginger Paste (Homemade or store-bought)
1½ to 2 cups oil for deep-frying
3 to 4 orange or red bell peppers, stemmed and seeded
Directions:
1. Ready the ginger-garlic paste and chaat masala. Cut each bell
pepper along the length into 2 halves, then cross-wise into ½-
inch thick half moons.
2. Ready the basic batter. Stir in the coriander, ajwain seeds, red
pepper flakes, and ginger-garlic paste.
3. Put in the bell pepper slices to the batter. Heat the oil and fry
the bell pepper slices as per directions under the “Frying
Fritters” heading at the start of this section. Move all the fried
pakoras to a serving platter, sprinkle the chaat masala on top,
and serve.
CABBAGE ROLL FRITTERS Ⓥ

This recipe is called “Bundh gobhi kae pakorae” in Hindi
Yield: twelve to fifteen pieces
Ingredients:
1½ cup any dry-cooked vegetable or meat filling (choose from
Fillings for Samosa Pastries)
Shredded cabbage to line a platter
twelve to fifteen outer leaves Napa cabbage
Directions:
1. Ready the chaat masala and the filling, then ready the batter.
Rinse and cut off the leafy top 5 inches of each cabbage leaf.
Put in a microwave-safe dish, cover with the lid of the dish, and
cook 3 to four minutes on high power, to wilt the leaves. (Or
wilt over moderate heat in a big pan.) Allow to cool.
2. Put approximately 2 tablespoons or more of the filling on each
leaf, along the diagonal at the stem end, folding it with the stem
end tucked inside, to make a roll. Pinch the edges to secure the
roll. Dip each roll in the batter to coat it well.
3. Fry using the directions under “Frying Fritters” at the start of
this section. Move all the fried pakoras to a serving platter,
sprinkle the chaat masala on top, and serve on a bed of
shredded cabbage.
CAULIFLOWER FRITTERS Ⓥ
This recipe is called “Gobhi kae pakorae” in Hindi
Ingredients:
¼ cup mustard oil for deep-frying
¼ teaspoon garam masala
1 large head cauliflower (about 1½ pounds), cut into 2-inch
florets
1 to 2 tablespoons chickpea flour
seeds
1½ recipes Basic Batter for Pakora Fritters
Directions:
1. Ready the chaat masala. Put the cauliflower florets in a
container and toss with salt and red pepper flakes. Set aside to
let the flavours blend. Ready the basic batter. Stir in the
chickpea flour, cilantro, green chile peppers, garam masala, and
ajwain seeds. Put in the florets to the batter. Fry using the
directions under “Frying Fritters” at the start of this section.
2. Allow to cool, then press each fritter between the palms of your
hands to flatten. As you do this, the batter coating will break
and reveal parts of the florets. Refry the dense florets in hot oil
until the pakoras are lightly browned and crisp, approximately a
minute or two. Drain using paper towels. Move all the fried
pakoras to a serving platter, sprinkle the chaat masala on top,
and serve.
EGGPLANT FRITTERS Ⓥ
This recipe is called “Baingan kae pakorae” in Hindi
Ingredients:
¼ cup mustard oil
½ tablespoon Basic Garlic Paste (Homemade or store-bought)
2 Chinese eggplants, each 7 to 8 inches long and 2-inches in
diameter, cut in ¼-inch-thick diagonal slices
Directions:
1. Ready the chaat masala and ginger-garlic paste. Next, ready the
basic batter. Stir in the cilantro, garlic paste, ajwain seeds, and
red pepper flakes. Put in the eggplant slices to the batter.
sprinkle the chaat masala on top, and serve.
FRESH GREEN BEAN PAKORA FRITTERS

Ⓥ
This recipe is called “Hari phalliyon kae pakorae” in Hindi
Ingredients:
½ teaspoon crushed ajwain seeds
1 tablespoon peeled and finely minced or ground fresh ginger
40 to 50 fresh green beans (about ½ pound), trimmed from the
stem end only
Directions:
1. Ready the chaat masala. Ready the basic batter. Stir in the
coriander, cumin, ajwain seeds, and ginger. Put in the beans to
the batter. Fry using the directions under “Frying Fritters” at the
start of this section.
2. Move all the fried pakoras to a serving platter, sprinkle the
chaat masala on top, and serve.
POTATO FRITTERS Ⓥ
This recipe is called “Aalu kae pakorae” in Hindi
Ingredients:
1 teaspoon crudely ground cumin or ajwain seeds
2 tablespoons minced chives
3 to 4 small russet (or any) potatoes, thinly chopped
Directions:
1. Ready the chaat masala. Ready the basic batter. Stir in the
coriander, cumin (or ajwain), and chives. Put in the potato
slices in the batter.
PUMPKIN FRITTERS Ⓥ
This recipe is called “Pethae kae pakorae” in Hindi
Yield: 24 pieces
Ingredients:
1 (2- by 6-inch) piece pumpkin or butternut squash, cut into ¼-
inch-thick slices
1 teaspoon sugar
2 teaspoons Bengali 5-Spices (Panch-Phoran) or store-bought
Directions:
1. Ready the chaat masala and the 5-spices. Next, ready the basic
batter and stir in the 5-spices and the sugar.
2. Put in the pumpkin slices to the batter. Fry using the directions
under “Frying Fritters” at the start of this section. Move all the
fried pakoras to a serving platter, sprinkle the chaat masala on
top, and serve.
SPINACH FRITTERS Ⓥ
This recipe is called “Palak kae pakorae” in Hindi
Ingredients:
½ to 2 cups peanut oil for deep-frying
1 teaspoon Basic Garlic Paste (Homemade or store-bought)
50 to 60 baby spinach leaves with stems (about ½ pound)
Directions:
1. Ready the garlic paste and the chaat masala. Ready the basic
batter. Stir in the garlic paste, coriander, ajwain seeds, and red
pepper flakes. Put in the spinach to the batter.
STUFFED BREAD FRITTERS Ⓥ

This recipe is called “Bread pakorae” in Hindi
Yield: 24 pieces
Ingredients:
¼ teaspoon ground fenugreek seeds
½ cup or more any Coconut Chutney
½ teaspoon crudely ground black mustard seeds
1 cup peanut oil for deep-frying
1 tablespoon minced fresh curry leaves
12 thin slices packaged white or whole-wheat bread, with or
without crusts removed
Directions:
1. Ready the chaat masala and the coconut chutney. Ready the
batter. Put the basic batter in a flat-bottomed dish and stir in the
mustard and fenugreek seeds, curry leaves, and asafoetida.
2. Spread the coconut chutney liberally on 6 of the bread slices
and cover with the rest of the 6 slices. Cut each "sandwich" into
4 squares or triangles.
3. Heat the oil in a big skillet (not a wok) until it reaches 350°F to
375°F on a frying thermometer, or a piece of bread dropped
into the hot oil bubbles and surges to the surface of the oil
instantly.
4. Cautiously, dip each square (or triangle) into the batter and add
it to the hot oil, adding as many as the skillet can hold
simultaneously. Fry, turning as required, until a golden colour is
achieved on both sides, approximately two minutes.
5. Drain using paper towels. Move to a serving platter. Sprinkle
with the chaat masala and serve.
SHREDDED AND MINCED

VEGETABLE FRITTERS
CHOPPED ONION FRITTERS Ⓥ
This recipe is called “Kattae pyaz kae pakorae” in Hindi
Ingredients:
¼ teaspoon baking soda
½ teaspoon ground ajwain seeds
1 small onion, finely chopped or minced
1 small russet (or any) potato, peeled and grated
1 tablespoon peeled and finely chopped fresh ginger
2 teaspoons coriander, crudely crushed with the back of a spoon
Directions:
1. Ready the chaat masala. Sieve the chickpea flour in a moderate-
sized container and stir in the onion, potato, ginger, coriander,
fenugreek, cumin, ajwain seeds, baking soda, and salt. Put in
the water as required to make a semi-thick mixture.
2. Heat the oil as per directions under the “Frying Fritters”
heading at the start of this section. Cautiously, using your
fingers or a tablespoon, drop 1-inch uneven balls of the mixture
cautiously into the hot oil and fry as directed at the start of this
section. Move all the fried pakoras to a serving platter, sprinkle
the chaat masala on top before you serve.
FENUGREEK FRITTERS Ⓥ
This recipe is called “Hari methi kae pakorae” in Hindi
Ingredients:
1 tablespoon ground pomegranate seeds
seeds
1½ to 2 cups peanut oil for deep frying
2 cups finely chopped fresh fenugreek leaves, including soft
stems
2 tablespoons crudely ground coriander
Directions:
1. Ready the chaat masala. Put the chopped fenugreek leaves in a
container and add all the other ingredients, except the oil and
chaat masala and mix thoroughly to make a semi-thick mixture,
and set aside, approximately twenty minutes. Do not add any
water; the washed leaves will be moist and the salt and spices
will cause them to release more.
into the hot oil and fry as directed at the start of this section.
Move all the pakoras to a serving platter, sprinkle the chaat
masala on top before you serve.
MIXED VEGETABLE FRITTERS Ⓥ

This recipe is called “Milli-julli sabziyon kae pakorae” in Hindi
Ingredients:
½ cup each minced onion, red bell pepper
½ cup each: grated carrots, broccoli, potatoes, zucchini
½ to 2 cups oil for deep-frying
1 cup chickpea flour (besan), or more as required
1 cup finely chopped fresh spinach leaves
seeds
Directions:
1. Ready the chaat masala. In a container, mix everything except
the oil and chaat masala together to make a semi-thick mixture,
adding more chickpea flour if the batter appears too soft or
some water if firm.
heading at the start of this section. Cautiously, using clean
fingers or a spoon, drop 1-inch balls of the mixture into the hot
oil and fry as directed at the start of this section. Move fritters
to a platter, sprinkle with the chaat masala before you serve.
RICE FLOUR AND CASHEW FRITTERS Ⓥ

This recipe is called “Chaval atta aur kaaju kae pakorae” in
Hindi
Ingredients:
¼ cup chickpea flour
⅓ cup rice flour
1 cup raw cashews
1 small onion, crudely chopped
2 to 3 cups shredded lettuce (any kind)
8 to 10 fresh spinach leaves, with stems
Directions:
1. Using a food processor, combine and pulse the ginger, green
chile pepper, onion, cilantro, and spinach until minced. Put in
the cashews and pulse until the nuts are crudely chopped. Move
to a container. Stir in the rice and chickpea flours, salt, and
baking soda.
2. Heat the oil per directions under the “Frying Fritters” heading
at the start of this section. Cautiously, using clean fingers or a
spoon, drop 3/4- to 1-inch balls of the mixture into the hot oil
and fry as directed at the start of this section. Move to paper
towels to drain. Next, serve on a platter lined with shredded
lettuce.
RICE FLOUR PAPAYA FRITTERS Ⓥ

This recipe is called “Chaval atta aur papitae kae pakorae” in
Hindi
Ingredients:
⅔ cup rice flour
1 tablespoon crudely ground dried curry leaves
1 teaspoon mustard seeds
1½ cups peeled and chopped firm unripe papaya
2 to 3 cups shredded lettuce (any kind)
twelve to fifteen fresh spinach leaves, with stems
Directions:
1. Using a food processor, mix together and pulse the ginger,
green chile peppers, onion, cilantro, spinach, and lemon juice
until just minced. (Do not purée.) Put in the papaya and pulse
until crudely chopped (do not mince). Move to a container. Put
in the rice and chickpea flours, salt, and baking soda and mix
thoroughly to make a thick, almost dough-like mixture. Add
some more rice or chickpea flour, if required.
2. Heat 1 tablespoon oil in a small-sized non-stick sauce-pan
using moderate to high heat and put in the mustard seeds and
asafoetida. They should splutter when they touch the hot oil, so
cover the pan and reduce the heat until the spluttering
diminishes. Swiftly put in the curry leaves, stir for
approximately half a minute, then mix the spices into the
mixture.
3. Heat the peanut oil as per directions under the “Frying Fritters”
heading at the start of this section. Divide the mixture into 12
identical portions and form into rolls or cylinders, each
approximately 1 inch thick and 3 inches long (they don't have
to be smooth). Cautiously slide them into the hot oil, adding as
many as the wok can hold simultaneously without crowding,
and fry, turning and moving them around as required until a
golden colour is achieved, approximately two to three minutes.
4. Move with slotted spatula to paper towels to drain. Once cool
sufficient to hold, pinch off approximately 1-inch pieces from
each roll and refry in hot oil, drain on paper towels again, then
serve on a bed of shredded lettuce.
SHREDDED CABBAGE FRITTERS

This recipe is called “Bundh gobhi kae pakorae” in Hindi
Ingredients:
¼ to ⅓ cup non-fat plain yogurt, whisked until the desired
½ teaspoon Chaat Masala
1 to 1½ cups chickpea flour (besan)
1½ cups finely shredded or chopped cabbage or Brussels
sprouts (or mixed)
1½ to 2 cups mustard or peanut oil for deep-frying
Directions:
1. 1. Ready the chaat masala. In a container, combine all the
ingredients, except the oil and chaat masala to make a semi-
thick mixture, adding more chickpea flour if the mixture
appears too soft or some water if it is too firm. Let sit for about
fifteen to twenty minutes.
2. 2. Heat the oil as per directions under the “Frying Fritters”
cautiously into the hot oil and fry as directed at the start of this
section. Move all the fried pakoras to a serving platter, sprinkle
the chaat masala on top before you serve.
SPLIT PEA FRITTERS Ⓥ

This recipe is called “Muttar dal kae pakorae” in Hindi
Ingredients:
½ cup green split peas (muttar dal), sorted and washed in 3 to 4
changes of water
½ teaspoon Chaat Masalaor store-bought)
⅔ cup chickpea flour, or more as required
1 cup crudely chopped cooking greens, your choice, such as
radish, spinach, daikon, or mustard
1 small russet (or any) potato, crudely chopped
1 teaspoon ground dried oregano
2 small carrots, crudely chopped
Directions:
1. Ready the chaat masala. Immerse the split peas in water to
cover by 2 inches, approximately four hours, then drain.
2. Using a food processor, mix together and pulse the ginger,
green chile and bell peppers, onion, potato, carrots, greens, and
half the split peas until just minced. (Do not over-process into a
purée.) Move to a container, stir in the rest of the split peas, all
the spices, baking soda, and salt. Next, Put in the chickpea flour
and mix thoroughly to make a semi-thick mixture. If the
mixture appears too soft add more chickpea flour, and if it
appears too dry add some water, and mix once more.
heading at the start of this section. Cautiously, using clean
oil and fry as directed at the start of this section. Move to a
platter, sprinkle with the chaat masala before you serve.
CHEESE AND MEAT
FRITTERS
CHICKEN FRITTERS
This recipe is called “Murgh kae pakorae” in Hindi
Yield: ten to fifteen pieces
Ingredients:
1 (2½- to 3-pound) chicken, skinned and cut into serving pieces
(discard the back and wings)
1 teaspoon dry-roasted and crudely ground cumin seeds (See
1 teaspoon ground cumin seeds
2 cups water
bought)
2 tablespoons minced fresh cilantro, including soft stems
Directions:
1. Ready the ginger-garlic paste. Next, place the chicken, water,
ginger-garlic paste, garam masala, and salt in a small saucepan
and bring to a boil using high heat. Reduce the heat to moderate
to low, cover the pan and simmer until the chicken is tender and
all the water has been absorbed, fifteen to twenty minutes. If
the chicken cooks before the water dries up, uncover the pan
and cook until the chicken is completely dry. Allow to cool,
remove the bones and cut into smaller pieces, if you wish.
2. In the meantime, ready the chaat masala and the dry-roasted
cumin seeds. Next, ready the basic batter, and stir in the
cilantro, coriander, cumin, red pepper flakes, and ajwain seeds.
3. Put in the chicken to the batter. Heat the oil and fry the chicken
as per directions under the “Frying Fritters” heading at the start
of this section. Move to a platter, sprinkle with the roasted
cumin and chaat masala.
FISH FRITTERS
This recipe is called “Macchi kae pakorae” in Hindi
Ingredients:
1¼ pounds halibut, salmon or sea bass fillets, approximately 1
inch thick, cut into 1½-inch pieces
2 large cloves garlic, finely ground
2 tablespoons chickpea or rice flour
2 tablespoons finely chopped fresh cilantro leaves
Directions:
1. Ready the chaat masala. Put the fish pieces in a container. Put
in the vinegar, garlic, red pepper flakes, turmeric, and salt, and
mix thoroughly, ensuring all the pieces are coated thoroughly.
Cover and marinate at least 1 and up to 3 hours in a fridge.
2. Ready the basic batter, then stir in the flour, cumin, ajwain,
asafoetida, and scallion greens. Heat the oil as per directions
under the “Frying Fritters” heading at the start of this section.
Dip each fish piece in the batter to cover thoroughly and fry as
directed at the start of this section. Move to a platter, sprinkle
with the chaat masala and cilantro before you serve.
GROUND MEAT FRITTERS

This recipe is called “Keema pakorae” in Hindi
Ingredients:
1 large fresh garlic clove, peeled
1 pound extra lean ground meat (beef or lamb)
1 tablespoon dried fenugreek leaves
2 tablespoons rice flour
3 to 4 slices packaged white or whole-wheat bread (crusts on or
not)
Directions:
1. Ready the chaat masala. Immerse the bread in water to cover
approximately one minute. Next, squeeze out all the water and
crudely crumble the bread.
2. Using a food processor, combine and pulse the crumbled bread,
onion, cilantro, ginger, garlic, and green chile peppers until
minced. Put in the ground meat, fenugreek leaves, garam
masala, and salt, and process once more to mix thoroughly.
Divide into 20 to 25 portions and shape each one into a 2-inch
disc.
3. Ready the basic batter and stir in the rice flour and turmeric.
Heat the oil as per directions under the “Frying Fritters”
heading at the start of this section. Dip each disc in the batter to
coat well, and fry as directed at the start of this section. Move
to a platter, sprinkle with the chaat masala before you serve.
MARINATED CHICKEN
PAKORA FRITTERS
This recipe is called “Murgh pakorae” in Hindi
Ingredients:
¼ cup non-fat plain yogurt, whisked until the desired
½ small onion, crudely chopped
1 large clove garlic, peeled
1 tablespoon fresh lime or lemon juice
1 to 2 tablespoons rice flour
10 to 12 chicken breast tenders, each cut along the diagonal in
half
Directions:
onion, ginger, garlic, and chile peppers until minced. Next, Put
in the yogurt, lime juice, oil, garam masala, and salt, and
process until the desired smoothness is achieved. Move to a
moderate-sized container. Put in the chicken and mix until all
the pieces are fully coated with the mixture. Cover and
marinate at least 4 and up to 24 hours in a fridge.
2. Ready the chaat masala and the basic batter. Bring the chicken
to room temperature, then mix it into the pakora batter along
with the rice flour.
3. Heat the oil and fry the chicken as per directions under the
“Frying Fritters” heading at the start of this section. You can fry
just once, but for the best flavour and texture, allow to cool
down, then refry in hot oil until heated through. Move to paper
towels once more. Sprinkle with the chaat masala and serve.
PANEER FRITTERS
This recipe is called Ppaneer pakorae” in Hindi
Yield: 20 pieces
Ingredients:
1 recipe
seeds
8 ounces (1 recipe) Paneer Cheese (Homemade or store-bought)
Directions:
1. Ready the paneer cheese, then the chaat masala. Slice the
paneer cheese into pieces or place into a food processor and
process until it begins to gather into a dough. Move it to a
cutting board and shape into a large square or rectangle and cut
into 20 ½-by-2-inch rectangles.
2. Ready the basic fritter batter. To the batter, stir in the cilantro,
green chile peppers, and ajwain seeds. Heat the oil as per
directions under the “Frying Fritters” heading at the start of this
section. Dip each paneer cheese rectangle into the batter to
cover thoroughly and fry as directed at the start of this section.
Move to a platter, sprinkle with the chaat masala before you
serve.
PANEER FRITTERS WITH

GREEN CHUTNEY
This recipe is called “Paneer aur hari chutni kae pakorae” in
Hindi
Ingredients:
¼ cup rice flour, or more as required
½ cup Basic Green Chutney
8 ounces (1 recipe) Paneer Cheese (Homemade or store-
bought), crudely crumbled
Directions:
1. Ready the chaat masala, paneer chese, and the green chutney. In
a container, toss together the paneer cheese and the chutney and
marinate one to two hours at room temperature.
2. Ready the pakora batter, stir in the rice flour, then Put in the
marinated paneer cheese (plus the marinade) and 1 tablespoon
of the oil to make a semi-thick mixture.
heading at the start of this section. Cautiously, with your clean
oil and fry as directed at the start of this section. Move to a
platter, sprinkle with the chaat masala before you serve.
PANEER FRITTERS WITH RED

BELL PEPPERS
This recipe is called “Paneer aur laal shimla mirch kae pakorae”
in Hindi
Ingredients:
¼ cup finely chopped scallions, green parts only
½ cup large curd cottage cheese
⅔ cup chickpea flour, or more as required
1 red bell pepper, minced
1 small russet (or any) potato, grated
seeds
Directions:
1. Ready the chaat masala. In a moderate-sized container,
combine all the ingredients (except the oil and chaat masala) to
make a thick, dough-like batter. (If the batter is too soft, add a
little more chickpea flour.) Divide into 20 to 25 uneven balls.
heading at the start of this section, cautiously drop the balls into
the hot oil and fry as directed at the start of this section.
3. Allow to cool, then press them lightly between the palms of
your hands into small discs with ragged edges. Refry them in
hot oil until crisp, approximately two to three minutes. Drain
using paper towels, move to a platter, sprinkle with the chaat
masala before you serve.
SHRIMP FRITTERS
This recipe is called “Jhingae kae pakorae” in Hindi
Ingredients:
1 recipe Basic Batter for Pakora Fritters, made with yogurt
instead of water
1 teaspoon crudely ground cumin seeds
15 to 20 fresh jumbo shrimp (about 1 pound), shelled and
deveined, with tails on
2 large cloves fresh garlic, peeled and minced
Directions:
1. Ready the chaat masala. Put the shrimp in a container. Put in
the lime juice, garlic, turmeric, red pepper flakes, ajwain, and
salt, and mix thoroughly, ensuring all the pieces coated
thoroughly. Cover and marinate at least 1 and up to 3 hours in a
fridge.
2. Ready the basic batter, using yogurt instead of water, then stir
in the cumin and cilantro. Heat the oil as per directions under
the “Frying Fritters” heading at the start of this section. Dip
each shrimp in the batter to cover thoroughly and fry as
directed at the start of this section. Move to a platter, sprinkle
with the chaat masala before you serve.
POTATO SNACKS
Potato is cheap, and at the heart of inexpensive Indian Streetfood.
MASHED POTATO BALLS Ⓥ

This recipe is called “Aalu bhonda” in Hindi
Yield: ten to twelve pieces
Ingredients:
⅓ cup finely chopped onion
½ cup finely chopped fresh cilantro, including soft stems + 3
tablespoons
1 tablespoon peeled minced fresh ginger
seeds
2 teaspoons rice flour
four to five small red potatoes (about 1 pound), unpeeled but
scrubbed well
Directions:
1. Ready the chaat masala. Cook the potatoes in lightly salted
boiling water to cover until soft, approximately twenty minutes.
Drain, allow to cool down, then crudely mash (do not peel).
2. Heat the vegetable oil in a big non-stick wok or saucepan using
moderate to high heat and put in the mustard seeds. They
should splutter when they touch the hot oil, so cover the pan
until the spluttering diminishes. Swiftly put in the dals and
cook, stirring, until a golden colour is achieved, approximately
one minute.
3. Put in the curry leaves and onion and stir until a golden colour
is achieved, approximately a minute or two. Stir in the green
chile peppers, ginger, and asafoetida, stir momentarily, and put
in the potatoes, ½ cup cilantro, and the salt. Cook over
moderate heat, stirring, until a golden colour is achieved,
approximately five to seven minutes. Allow to cool. Using
clean hands, shape the mixture into ten to twelve round balls
and set aside.
4. Ready the basic batter, then stir in the rice flour and the 3
tablespoons cilantro. Dip each potato ball into the batter to coat
well.
5. Fry as per directions under the “Frying Fritters” heading at the
start of this section. Move to a platter, sprinkle with the chaat
CHICKEN-STUFFED
POTATOES
This recipe is called “Murgh bharae aalu” in Hindi
Ingredients:
¼ cup minced scallion greens
½ cup finely chopped onion
1 cup cooked shredded chicken
1 small clove fresh garlic, minced
1 teaspoon Chaat Masala (Homemade or store-bought), or to
taste
ten to fifteen cherry or pear-shaped tomatoes
twelve to fifteen medium white or purple potatoes
Directions:
boiling water to cover until soft but not broken, approximately
fifteen minutes. Peel them if you wish, but it's not necessary.
Slice off a ¼-inch cap from one end of each potato and
carefully, with a paring knife and a small spoon, scoop out the
insides, leaving a ¼-inch barrel-shaped shell. Reserve the
insides, the shells, and the caps.
2. Heat 1 tablespoon of the oil in a small-sized non-stick wok or
saucepan using moderate to high heat and cook the garlic,
ginger, and onion, stirring until a golden colour is achieved,
approximately two minutes. Put in the green chile pepper,
cilantro, and chicken, then stir in the garam masala and salt and
cook, stirring, over moderate heat until everything is golden,
approximately five minutes. Stir in the reserved potatoes and
stir, approximately one minute. Allow to cool.
3. Fill each potato shell with the stuffing and fit the caps on. Put in
a non-stick skillet and drizzle the rest of the 1 tablespoon oil on
top. Cook, turning over moderate heat until a golden colour is
achieved on all sides, approximately ten minutes. Transfer to a
serving platter.
4. To the skillet Put in the cherry tomatoes and cook, shaking the
skillet until slightly softened, approximately one minute. Move
to the potato platter as a decoration. Sprinkle the chaat masala
and lime juice over everything, garnish with the scallion greens
before you serve.
PEAS-FILLED BAKES POTATO

This recipe is called “Muttar bharae baked aalu” in Hindi
Ingredients:
⅛ teaspoon ground turmeric
¼ cup grated mild cheddar or any other melting cheese
¾ cup frozen petite peas, thawed
1 medium tomato, finely chopped
1 small clove fresh garlic, minced
1 small onion, finely chopped
ten to twelve small russet potatoes (about 2 pounds), unpeeled
but scrubbed well
Directions:
1. Heat your oven beforehand to 400°F. Wrap each potato in foil
and bake until tender, approximately forty five minutes.
Unwrap and allow to cool down, then cut each potato in half
lengthwise. Using a grapefruit (or other) spoon, scoop out the
insides of each potato half, leaving a ¼-inch shell. Reserve the
insides. Lower oven temperature to 350°F.
2. Brush each shell with oil, inside and out. Place, cut side up, on
a baking sheet and bake until crunchy and golden,
approximately twenty minutes. When the potatoes are done,
raise oven temperature back to 400°F.
3. To ready the stuffing, heat the oil in a small-sized non-stick
wok or saucepan using moderate to high heat and cook the
ginger, garlic, and onion, stirring, until a golden colour is
achieved, approximately two minutes. Put in the tomato,
cilantro, and chile pepper and stir, approximately two minutes.
Mix in the coriander, cumin, and turmeric, then put in the peas
and salt and cook, stirring a few times until the peas are soft,
approximately five minutes. Stir in the reserved potatoes and
cook another two minutes.
4. Divide the stuffing equally among the potato shells and fill each
one. Sprinkle the cheddar cheese on top and bake at 400°F until
a golden colour is achieved, approximately five minutes. Serve.
POTATO FRIES WITH

TOMATOES Ⓥ
This recipe is called “Tamatar ke saath aalu kae chips” in Hindi
Ingredients:
1 large firm tomato, crudely chopped
taste
four to five small russet potatoes, peeled and cut into ½-inch
fingers
Directions:
1. Ready the chaat masala. Next, place the potato fingers in a
moderate-sized container, toss with salt and allow to sit for
approximately 30 minutes. Wash, drain, and dry well on cotton
kitchen or paper towels.
until it achieves 325°F to 350°F on a frying thermometer or,
until a small piece of the potato dropped into the hot oil takes
about fifteen to twenty seconds to rises to the top. Deep-fry,
turning and moving the potato fingers until a golden colour is
achieved and crunchy. Drain using paper towels.
3. Allow to cool and remove all but 1 teaspoon of oil from the
wok. Reheat the oil using moderate to high heat and stir-fry the
tomatoes and green chile pepper until just tender,
approximately one minute. Put in the fried potatoes and mix
thoroughly. Move to a serving platter, sprinkle with the chaat
POTATO PATTIES
These fried potato discs are called “Tikki” and are easily one of the most
popular and cheap street food you can find in India. In the Indian streets,
these are cooked using gigantic griddles containing oil. At home, Indian
cooks make these using regular griddles. If you don’t have one, any old
trying pan will do.
All tikkis can be made four to five days in advance then cooled completely
and stored in a fridge. Reheat in a skillet or a preheated 400°F oven,
BASIC MASHED POTATO

TIKKI Ⓥ
This recipe is called “Aalu tikki” in Hindi
Adding bread to the potato mixture greatly enhances the texture of the final
product.
Ingredients:
¼ cup peanut or vegetable oil
2 to 3 slices white bread, crusts removed
4 medium russet (or any) potatoes (about 1 pound)
Directions:
down, then peel and mash or grate. Immerse the bread in water
to cover, approximately two minutes. Next, squeeze out all the
water, tear the slices into tiny pieces, and place them in a big
container. Put in the potatoes and salt, and with clean hands
softly mix everything together. (Don't use a food processor;
overmixing will result in glutinous potatoes.)
2. With mildly greased hands, divide the potatoes into 8 to 10
portions and shape each one into a smooth 1½- to 2-inch patty.
3. Heat 3 tablespoons of the oil in a large, heavy, non-stick skillet
using moderate to high heat. Put the patties in the skillet in a
single layer, in batches if required. Press on them lightly using a
spatula, ensuring all the edges are in contact with the skillet.
Let cook undisturbed approximately one minute, reduce the
heat to moderate to low and continue to cook, watching
cautiously until the bottom side is golden, approximately five
minutes.
4. Cautiously turn each tikki over with the spatula. Add 1 to 2
tablespoons more oil (if required) and increase the heat to high
approximately a minute. Next, reduce the heat to moderate to
low once again and cook until the second side is golden,
approximately four to five minutes. Reduce the heat and push
the patties to the sides of the pan until they are thoroughly
browned and a have a thick, crunchy crust. Turn a few times, as
required.
5. Another way is to deep-fry the patties in hot oil and then finish
cooking them on a tava-griddle. (If, when you deep-fry, the
patties seem to open up or disintegrate, make a paste with ¼
cup all-purpose flour and ¼ cup water and coat rest of the
patties in it before deep-frying.) Serve hot.
BASIC STUFFED POTATO

TIKKI Ⓥ
This recipe is called “Bhari hui aalu ki tikki” in Hindi
Ingredients:
1 recipe Tikki Filling (Just below this recipe)
2 large russet (or any) potatoes (about 1 pound)
2 slices white bread, crusts removed
Directions:
down, then peel and mash or grate. Immerse the bread in water
to cover, approximately two minutes. Squeeze out all the water
from the bread, tear it into tiny pieces and place them in a big
container. Put in the potatoes and salt, and with clean hands,
over-mixing will result in glutinous potatoes.)
2. With mildly greased hands, divide the potatoes into 8 to 10
identical portions and do the same with the tikki filling.
Working with each portion separately, flatten the potatoes into a
4-inch round. Put one portion of the tikki filling in the center of
the potato round. Bring the edges together and pinch to secure,
then press down the pinched top to form a smooth round or
oval.
minutes.
required.
FILLINGS FOR POTATO PATTIES Ⓥ

This recipe is called “Tikki mein bharnae ki cheezein” in Hindi
Yield: filling for 8 to 10 pieces
Feel free to experiment with different fillings.
Ingredients:
⅔ cup finely chopped onion
1 tablespoon olive oil
seeds
Any of the following: ⅔ cup Paneer Cheese (Homemade or
store-bought), grated; ⅔ cup soaked and drained dried yellow
mung beans (dhulli mung dal) or red lentils (dhulli masoor dal);
⅔ cup frozen petite peas, thawed; 1 cup minced carrots, green
beans, zucchini, or cauliflower; ⅔ cup minced chicken tenders,
cooked until opaque inside
Freshly ground black pepper to taste
Directions:
1. Heat the oil in a small-sized non-stick skillet using moderate to
high heat and cook the onion, stirring, until a golden colour is
achieved, approximately three minutes.
2. Put in the paneer cheese or other filling, cilantro, salt, and black
pepper, and cook, stirring, until a golden colour is achieved,
approximately two minutes. Stir in the ginger and chile peppers
and set aside to cool. The stuffing is ready to use.
BREAD AND POTATO TIKKI

This recipe is called “Aalu double-roti ki tikki” in Hindi
Ingredients:
½ cup milk, heated in a pot or microwave
½ cup rice flour or all-purpose flour
1 fresh 4-ounce sourdough roll, cut into ½-inch dice
1 to 2 tablespoons plain dried bread crumbs, if required
2 tablespoons peeled minced fresh ginger
seeds
Directions:
down, then peel and mash. In the meantime, in a moderate-
sized container, combine the bread, yogurt, and hot milk. When
the bread soaks up all the liquids, put in the mashed potatoes,
cilantro, ginger, green chile peppers, and salt and, with clean
hands, softly mix everything together. (Don't use a food
processor; over-mixing will result in glutinous potatoes.) If the
mixture appears too soft, stir in 1 to 2 tablespoons bread
crumbs.
2. Put the rice (or all-purpose) flour in a flat container. Divide the
potato mixture into fifteen to 20 portions, shape each one into a
smooth 2-inch oval or round, and coat with the flour in the
container.
3. Heat the oil in a big wok or skillet until it reaches 350°F to
375°F on a frying thermometer or until a small piece of the
potato mixture dropped into the hot oil bubbles and instantly
rises to the top. Put in the potato ovals into the hot oil
cautiously using your fingers or a spoon to avoid spluttering.
Add as many as the wok can hold simultaneously without
crowding and fry each batch, turning a few times with a slotted
spatula, until crunchy and golden on all sides, approximately
one to two minutes.
4. Move to paper towels to drain. Repeat the process with the rest
of the ovals. Move to a serving platter and serve hot.
POTATO AND CASHEW TIKKI

Ⓥ
This recipe is called “Aalu aur kaaju ki tikki” in Hindi
Yield: 20 pieces
Ingredients:
¼ teaspoon crudely ground ajwain seeds
1 teaspoon fresh green chile pepper, such as serrano, minced
with seeds
2 large eggs, lightly beaten
Directions:
boiling water to cover until tender, approximately twenty
minutes. Cool, then peel and mash. In a large container, put in
the mashed potatoes, ginger, green chile pepper, coriander,
fenugreek, ajwain, cayenne pepper, and salt. With clean hands,
over-mixing will result in glutinous potatoes.)
2. With mildly greased hands, divide the mixture into 20 portions
and shape each one into a round ball, then flatten lightly to
make a smooth patty or an oval.
mixture dropped into the hot oil bubbles and instantly rises to
the top. Dip each patty in the beaten egg, then cover thoroughly
with the cashews.
one to two minutes.
of the ovals. Drain using paper towels, garnish with the chaat
POTATO AND TAPIOCA TIKKI
Ⓥ
This recipe is called “Aalu-sabudana ki tikki” in Hindi
Ingredients:
¼ cup minced fresh spinach leaves
⅓ cup tapioca pearls
½ cup boiling water
1 to 2 tablespoons plain dried bread crumbs, if required
1½ to 2 cups peanut oil for frying
Directions:
1. In a small pan, soak 1 tablespoon of the tapioca in the boiling
water for approximately half an hour. In the meantime, cook the
potatoes in lightly salted boiling water to cover until tender,
peel and mash.
2. In a small pan, cook the soaked tapioca over moderate heat
until it turns glutinous, approximately five minutes. (You will
still see the grain.) Allow to cool. Crudely grind the rest of the
tapioca in a coffee or spice grinder. Move to a flat dish and set
aside for coating the patties.
3. In a container, put in the mashed potatoes, ginger, scallions,
spinach, coriander, cumin, garam masala, and the cooked
tapioca. With clean hands, softly mix everything together.
(Don't use a food processor; over-mixing will result in
glutinous potatoes.) If the mixture appears too soft, stir in 1 to 2
tablespoons of bread crumbs.
4. With mildly greased hands, divide the potato mixture into 20
portions and shape each one into a round ball, then flatten
lightly to make a smooth disc or oval. Coat each disc with the
ground tapioca, then press between the palms of your hands to
ensure that the tapioca adheres nicely.
one to two minutes.
of the ovals. Move to a serving platter and serve hot.
TOFU AND POTATO TIKKI Ⓥ

This recipe is called “Tofu-aalu ki tikki” in Hindi
Ingredients:
¼ cup peanut or vegetable oil
1 (10½-ounce) package firm tofu, crumbled and dried well on
paper towels
Directions:
1. Cook the potato in lightly salted boiling water to cover until
tender, approximately fifteen minutes. Drain, allow to cool
down, peel, place in a moderate-sized container, and mash.
2. Using a food processor, combine and pulse the chile pepper and
ginger until minced, then put in the tofu and pulse a few times
until the desired smoothness is achieved. Put in the tofu mixture
to the potatoes, along with salt and black pepper and, with clean
hands, softly mix everything together. (Don't use your food
processor for this; over-mixing will result in glutinous
potatoes.)
3. With mildly greased hands, divide the mixture into 8 to 10
portions and shape each one into a smooth 1½- to 2-inch patty.
minutes.
required.
CROQUETTES AND
DUMPLINGS (VADAE)
These deep fried spongy cakes are highly popular in South India and are
usually served with a sauce.
COCONUT–RED CHILE
CROQUETTES
This recipe is called “Ammavadai” in Hindi
Ingredients:
¼ cup each: split pigeon peas (toor dal), yellow split chickpeas
(channa dal), white urad beans (dhulli urad dal), sorted and
¼ teaspoon baking powder
¼ to ½ cup hot water
⅓ cup non-fat plain yogurt
½ cup rice flour
½ to 1 cup finely chopped onions
dried coconut
1 to 3 fresh green chile peppers, such as serrano, minced
without seeds
ground
Directions:
1. Immerse the dals in water to cover by 1 inch, approximately 3
hours. Drain and move to a food processor. Process until
thoroughly smooth. Put in the rice flour, coconut, and yogurt,
achieved. Move to a container. Add all the rest of the
ingredients (except the oil for frying) and mix thoroughly,
adding the hot water as required to make a fluffy, thick batter
that can be shaped.
2. Heat the oil in a big wok or skillet to 350°F to 375°F on a
frying thermometer or until a pinch of batter dropped into the
hot oil bubbles and instantly rises to the top.
3. With lightly moistened clean hands, shape the batter put them
in carefully, one at a time, to the hot oil. Add as many as the
wok can hold simultaneously without crowding, and fry,
turning once in a while using tongs or a slotted spoon, until
they are crisp and golden on all sides, approximately two to
three minutes. (Dip your fingers in the container of water as
you work.) Move croquettes to paper towels to drain. Move to a
platter and serve hot.
MUNG CROQUETTES Ⓥ
This recipe is called “mungi kae laddoo” in Hindi
Ingredients:
1 cup dried yellow mung beans (dhulli mung dal), sorted and
1 to 3 tablespoons hot water
Directions:
1. Immerse the dal overnight in water to cover by 2 inches. Drain.
Using a food processor, combine and pulse the ginger and green
chile pepper until minced. Put in the drained dal and process,
adding the hot water as required to make a fluffy, semi-thick
batter that can be shaped. Stir in the salt and baking soda.
2. Heat the oil in a big wok or a skillet to 350°F to 375°F on a
hot oil bubbles and instantly rises to the top. Pick up
approximately 2 tablespoons of the batter using clean fingers or
a spoon and push it cautiously into the hot oil. (Don't worry
approximately the shape when you slide it into the oil.) Add as
many croquettes as the wok will hold simultaneously without
crowding, and fry, turning with a slotted spoon, until they are
crunchy and golden on all sides, approximately two to three
minutes.
3. Using a slotted spatula, move croquettes to paper towels to
drain. Repeat process with the remain-ing batter. Move to a
platter and serve hot or at room temperature.
RICE CROQUETTES Ⓥ
This recipe is called “Medhu vadai” in Hindi
Feel free to make a simple shape if donut shaped ones seem too hard.
Ingredients:
¼ to ½ cup hot water
⅓ cup crudely chopped cashews
½ cup dried white urad beans (dhulli urad dal), sorted and
1 cup long-grain white rice, sorted and washed in 3 to 4 changes
of water
1 small 3-inch diameter container
1 teaspoon crudely ground fenugreek seeds
2 tablespoons dried yellow split chickpeas (channa dal)
One 10-inch square piece of plastic wrap
Directions:
1. Setting aside 2 tablespoons of the rice, soak the rice and dal in
water to cover by 2 inches, approximately four hours. Drain
and move to a food processor and process, adding hot water as
required to make a fluffy, semi-thick batter that can be shaped.
Put in the baking soda and salt, and process once more. Move
to a container.
2. Heat 1 tablespoon oil in a big cast-iron or non-stick wok or a
saucepan, using moderate to high heat and put in the mustard
seeds. They should splutter when they touch the hot oil, so
cover the pan and reduce the heat until the spluttering
diminishes. Swiftly put in the reserved 2 tablespoons rice,
chickpea dal, fenugreek seeds, asafoetida, curry leaves, and
cashews, and cook, stirring, until a golden colour is achieved,
approximately one minute. Combine with the batter. Cover and
let rest in a warm, draft-free place approximately two hours.
3. Heat the oil for frying in a big wok or skillet to 350°F to 375°F
on a frying thermometer, or until a pinch of batter dropped into
the hot oil bubbles and instantly rises to the top.
4. In the meantime, have ready a small-sized container of water.
Wrap a small piece of plastic wrap tautly around the 3-inch
container and brush with a light coating of oil. Put 1 tablespoon
of the batter on the wrap and with lightly moistened, clean
fingers, spread the batter into a 3-inch disc. With your
forefinger, make a ½-inch hole in the center of the disc to make
a doughnut shape. Gently slide each doughnut to the side and
into the hot oil. (Dip your fingers in a container of water as you
work.)
5. Deep-fry, adding 3 to 4 croquettes at a time and turning them
using tongs 2 to 3 times until puffed and golden, approximately
three minutes per batch. Move to paper towels to drain. Move
to a platter and serve hot.
SALTY CROQUETTES Ⓥ
This recipe is called “Namkeen gujjia” in Hindi
Ingredients:
¼ to ⅓ cup water
1 (10-inch-square) piece of muslin or 4 layers cheesecloth
1 (10-inch-square) piece of plastic wrap
1 cup dried white urad beans (dhulli urad dal), sorted and
1 tablespoon shelled and crudely ground raw almonds
2 tablespoons chopped raisins
3 tablespoons shelled and crudely ground raw pistachios
Directions:
1. Immerse the dal overnight in water to cover by 2-inches. Drain.
Using a food processor, process the ginger and green chile
peppers until minced. Put in the drained dal and the water as
required, and process until thoroughly smooth. Stir in the cumin
seeds, asafoetida, baking soda, and salt. (The batter should be
thick and slightly grainy. If it appears thin, add some chickpea
flour. You should actually be able to pick up this batter using
your fingers to stuff it and shape it.)
2. Move to a container, cover, and keep in a warm, draft-free place
approximately eight to ten hours to ferment. Next, using a
whisk or a fork, whisk the batter to that it absorbs air and
becomes fluffy, approximately three minutes.
3. In a small-sized container, combine the pistachios, raisins, and
almonds. Next, heat the oil in a big wok or skillet to 350°F to
375°F on a frying thermometer, or until a pinch of batter
dropped into the hot oil bubbles and instantly rises to the top.
4. Have ready another small-sized container of water. Wrap a
small piece of plastic wrap tautly around a 3-inch container and
brush lightly with oil. Put ½ tablespoon of the batter on the
wrap and, with lightly moistened clean fingers, spread it into a
3-inch semicircle. Put approximately 1 teaspoon of the nut
mixture in the center of the semicircle. Cover the filling with
another tablespoon of the batter and lightly press the top batter
into the bottom, sealing in the filling, maintaining the shape.
With your hands or a slotted spoon, slide the semicircles
cautiously into the hot oil. If the batter sticks to your fingers,
dip your hands in the container of water as you go along.
5. Deep-fry, adding as many semi-circles as the wok can hold
simultaneously without crowding, turning once in a while until
they are crisp and golden on all sides, approximately two to
three minutes. Using a slotted spatula, move croquettes to paper
towels to drain. Repeat the process with the rest of the batter.
Move to a platter and serve hot.
SOUTH INDIAN CROQUETTES

Ⓥ
This recipe is called “Vadai” in Hindi
Ingredients:
¼ cup long-grain white rice, sorted and washed in 3 to 4
changes of water
¼ teaspoon baking powder
¼ to ⅓ cup hot water
1 cup dried white urad beans (dhulli urad dal), sorted and
1 teaspoon crudely ground black pepper, or to taste
Directions:
1. Immerse together the dal and rice overnight in water to cover
by 2-inches. Drain.
2. Using a food processor, combine and pulse the ginger and curry
leaves until minced. Put in the drained dal, rice, fenugreek
seeds, asafoetida, and salt, and process, adding hot water as
required to make a fluffy, thick batter that can be shaped. Cover
and keep in a warm and draft-free place, eight to ten hours to
ferment. Stir in the cayenne and black peppers, and the baking
powder. Next, using a whisk or a fork, whisk the batter to that it
absorbs air and becomes fluffy, approximately one minute.
With lightly moistened clean hands, form 2-inch patties from
the batter and put them in carefully, one at a time, to the hot oil.
crowding, and fry, turning once in a while using tongs or a
slotted spoon, until they are crisp and golden on all sides,
approximately two to three minutes. (Dip your fingers in the
container of water as you work.) Move croquettes to paper
towels to drain. Move to a platter and serve hot.
SPINACH MUNG
CROQUETTES Ⓥ
This recipe is called “Palak ki pakaudhiyan” in Hindi
Ingredients:
½ small bunch fresh spinach (four to five ounces), trimmed,
washed, and finely chopped
½ teaspoon ajwain seeds, crudely ground
1 cup dried yellow mung beans (dhulli mung dal), sorted and
1 tablespoon coriander, crudely ground
Directions:
1. Immerse the dal overnight in water to cover by 2-inches. In the
meantime, ready the chaat masala and the cumin seeds. When
ready, drain and place the dal Using a food processor, then
process, adding the hot water as required to make a fluffy,
semi-thick batter that can be shaped. Stir in all the rest of the
ingredients (except the spinach and oil) and process once more.
Move to a container and stir in the spinach, then allow to rest
for approximately half an hour.
frying thermometer, or until a pinch of batter dropped into the
hot oil bubbles and instantly rises to the top. Pick up
approximately 2 tablespoons of the batter with clean fingers or
a spoon and push it cautiously into the hot oil. (Don't worry
approximately the shape when you slide the croquettes into the
oil.) Add as many as the wok will hold simultaneously without
crowding, and fry, turning with a slotted spatula, until they are
crisp and golden on all sides, approximately two to three
minutes.
3. Using a slotted spatula, move croquettes to paper towels to
drain. Repeat process with the rest of the batter. Move to a
platter, garnish with chaat masala before you serve.
URAD CROQUETTES Ⓥ
This recipe is called “Urad dal kae bhallae” in Hindi
Ingredients:
¼ to ⅓ cup hot water
1 (10-inch-square) piece of muslin or 4 layers of cheesecloth
1 cup dried split white urad beans (dhulli urad dal), sorted and
1 tablespoon cumin seeds, dry-roasted and crudely ground (See
Directions:
1. Immerse the dal overnight in water to cover by 2 inches. In the
meantime, ready the cumin. When ready, drain the dal. Using a
food processor, combine and pulse the ginger and green chile
peppers until minced. Put in the drained dal and process, adding
the hot water as required to make a fluffy, thick batter that can
be shaped.
2. Stir in the cumin, baking soda, asafoetida, and salt. Cover and
keep in a warm, draft-free place, eight to ten hours to ferment.
Next, using a whisk or a fork, whisk the batter to that it absorbs
air and becomes fluffy, approximately one minute.
frying thermometer, or until a pinch of batter dropped into the
Wet the cheesecloth with water, squeeze it out completely and
wrap it tautly over the top of the container. There will be some
overhang. Holding the overhang securely under the container,
with a clean hand, place approximately 2 tablespoons of the
batter on the cheesecloth and, with lightly moistened fingers,
spread it into a 3-inch disc. With your forefinger, make a ½-
inch hole in the center of the disc to make a doughnut. Gently
push from one side to slide each doughnut into the hot oil. (Dip
your fingers in the container of water as you work.) Add as
many doughnuts as the wok can hold simultaneously without
crowding and deep-fry, turning once in a while with a slotted
spatula until they are crisp and golden on all sides,
approximately two to three minutes. Remove croquettes to
paper towels to drain. Repeat the process with the rest of the
batter. Move to a platter and serve hot.
STEAMED RICE CAKES
(IDLI)
These soft, spongy, and delicious rice cakes greatly enhance the taste of
whatever curry or sauce they are eaten with. This snack is a South Indian
staple, and is usually enjoyed with “sambar”, a south Indian curry, or
coconut chutney, or both!
To make authentic disc-shaped Idlis, dedicated cookware can be bought
online, or from a nearby Indian store. These Idli molds make the job much
easier.
BASIC STEAMED RICE CAKES

This recipe is called “Iddli” in Hindi
Ingredients:
¼ to ½ cup plain yogurt
½ cup dried white urad beans (dhulli urad dal), sorted, washed
in 3 or 4 changes of water
½ cup semolina
½ teaspoon baking powder
⅔ cup parboiled (converted) rice, sorted, washed in 3 or 4
changes of water
4 tablespoons water
Directions:
1. Immerse the rice and the dal in separate containers overnight, in
water to cover by 2 inches. Drain. Using a blender or a food
processor, grind the rice, adding approximately 2 tablespoons
water until the desired smoothness is achieved yet somewhat
grainy. Move to a container and grind the dal with
approximately 2 tablespoons water until as fine as possible.
2. Mix the dal into the rice, along with the semolina, yogurt, and
salt. Using a whisk or a fork, whip well to incorporate air into
the batter and make it fluffy, approximately one minute. Cover
the container and set it in a warm, dry place approximately
eight to ten hours to ferment.
3. Grease the idli molds (or coat with non-stick spray) and keep
them ready. Put in the baking powder to the fermented batter
and whisk thoroughly until it becomes fluffy. Little bubbles of
air should be visible on the sides. Pour in additional water if the
batter appears too thick. Next, pour ¼ to ⅓ cup batter into each
mold and place the idli trays on the stand.
4. Put approximately 1 inch of water inside a pressure cooker or
large pot, and place the idli stand in the pot. Cover the pot,
leaving the vent open if you're using a pressure cooker or the
cover askew if you're using a regular pot, to let the steam to
escape. Cook using high heat until the idli are soft and spongy,
approximately ten to twelve minutes. Allow the steam to escape
from the sides, but do not remove the lid of the pot for ten to
twelve minutes.
5. Allow to cool, then remove each idli from the mold using a
spoon or clean fingers. Pry lightly with a knife or a small
spatula if they get stuck. Serve.
QUICK SEMOLINA CAKES

This recipe is called “Sooji ki iddli” in Hindi
Ingredients:
¼ cup water
1½ teaspoons Eno fruit salt or ¾ teaspoon each of baking soda
and citric acid
2 cups semolina
2 teaspoons melted butter
4¼ cups (18 ounces) non-fat plain yogurt
8 to 10 fresh curry leaves, chopped
Directions:
1. Put the semolina and butter in a wok or skillet and roast,
stirring over moderate heat approximately five minutes. The
semolina should not turn golden; if it does, reduce the heat or
take the pan off the heat. Move to a large container.
2. Using a food processor, combine and pulse the yogurt, curry
leaves, and salt. Put into the semolina. Using a whisk or a fork,
whip well to incorporate air into the batter and make it fluffy,
approximately one minute. Add approximately ¼ cup or more
water, as required. Allow to rest approximately one hour.
3. Grease the idli molds (or coat with non-stick spray). Mix the
fruit salt into the batter; it will bubble instantly. Swiftly, before
it diminishes, pour ¼ to ⅓ cup of the batter into each mold and
place each tray on the stand.
4. Put approximately 1 inch of water inside a pressure cooker or
large pot, then place the idli stand in the pot. Cover the pot,
leaving the vent open if you're using a pressure cooker pot or
the cover askew if you're using a regular pot, to let the steam to
escape. Cook using high heat until the idli are soft and spongy,
approximately ten to twelve minutes. Allow the steam to escape
from the sides, but do not remove the lid of the pot ten to
twelve minutes.
5. Allow to cool and remove each idli from the mold using a
spoon or with clean fingers. Pry lightly with a knife or a small
spatula if they get stuck. Serve.
SPICY RICE CAKES
This recipe is called “Masala iddli” in Hindi
Ingredients:
1 recipe batter for Traditional Steamed Fermented Rice Cakes
or Instant Steamed Semolina Cakes with Yogurt
1 tablespoon finely chopped fresh curry leaves
seeds
2 to 4 dried red chile peppers, such as chile de arbol, whole or
broken
Directions:
1. Prepare either of the idli batters. When the fermented batter is
ready (through step 2 in either recipe), stir in the onion, ginger,
green chile peppers, cilantro, and half (¼ teaspoon) the
asafoetida. Next, continue with Step 3 of the recipe.
2. When the idlis are steamed, move them to a serving plate. Heat
the oil in a small-sized non-stick wok or saucepan using
moderate to high heat and put in the red chile peppers and
mustard seeds. They should splutter when they touch the hot
oil, so cover the pan until the spluttering diminishes. Swiftly
put in the rest of the asafoetida and curry leaves, and stir for
approximately half a minute. Put into the idlis and toss lightly
to mix. Serve.
BEAN AND RICE CAKES
(DHOKLA)
Dhokla is a staple from the West Indian state of Gujarat, but is extremely
popular all over India. These spicy and juicy cakes are healthy and insanely
delicious.
CLASSIC CHICKPEA CAKES

This recipe is called “Khaman dhokla” in Hindi
Ingredients:
¼ cup peanut oil
½ cup non-fat plain yogurt, whisked until the desired
½ cup water, or more as required
½ teaspoon baking soda
½ teaspoon citric acid
1 cup dried yellow split chickpeas (channa dal), sorted and
1 tablespoon fresh or frozen grated coconut
1 to 3 fresh green chile peppers, such as serrano, whole or split
in half lengthwise
2 tablespoons finely chopped fresh curry leaves
2 to 3 tablespoons finely chopped fresh cilantro, including soft
stems
4 to 6 dried red chile peppers, such as chile de arbol, with stems
Directions:
1. Immerse the dal overnight in water to cover by 2 inches. Drain
and process Using a food processor, adding the yogurt and the
water to make a smooth semi-thick batter, yet with a soft grain.
Move to a container and set in a warm, dry place at least 1two
hours to ferment.
2. Stir in 2 tablespoons oil, asafoetida, and salt, and using a whisk
or a fork, whip well to incorporate air into the batter,
approximately one minute.
3. Put approximately a 1-inch layer of water into your pressure
cooker or a large pot to be used for steaming the dhokla. Grease
well the dhokla tray or trays, or a metal pie pan with raised
edges. Mix the baking soda and citric acid into the batter, which
will make it foam instantly. Working swiftly, move to the
dhokla tray or pie pan and place the tray in the steaming pot,
ensuring it sits approximately 1 inch above the water level.
Cover the pot, leaving the vent open if you're using a pressure
cooker, or leaving the cover a little askew if you're using a
regular pot, to let the steam to escape. Cook using high heat
approximately fifteen to twenty minutes, or until a toothpick
inserted in the center of the cake comes out clean. Remove
trays from the pot.
4. Heat the rest of the 2 tablespoons oil in a small-sized non-stick
wok or saucepan using moderate to high heat, and put in the red
chile peppers and mustard seeds. They should splutter when
they touch the hot oil, so reduce the heat and cover the pan until
the spluttering diminishes. Swiftly put in the green chile
peppers, curry leaves, cilantro, and coconut, and cook, stirring,
approximately one minute. Spread the mixture uniformly over
the dhokla cake. Allow to cool, cut into the desired size
squares, rectangles or other shapes, place them on a serving
platter and serve.
CHICKPEA FLOUR ROLLS

This recipe is called “Khandvi” in Hindi
These rolls are healthy, and were my favourite snack growing up as a kid.
Maybe they are my favourite even now!
Ingredients:
⅛ teaspoon ground paprika
¼ cup fresh or frozen grated coconut
¾ teaspoon salt, or to taste
1 cup chickpea flour
2 cups non-fat plain yogurt, whisked until the desired
2 cups water
2 fresh green chile peppers, such as as serrano, quartered
lengthwise, with or without seeds
Directions:
1. Sieve the chickpea flour through a fine-mesh strainer to remove
any lumps. Grease or lightly spray two 12-by-18-inch baking
trays and set aside.
2. Using a blender mix together and pulse the whole green chile
pepper, ginger, lemon juice, and 1 cup of the yogurt until the
desired smoothness is achieved. Next, Put in the rest of the 1
cup yogurt, chickpea flour, salt, and turmeric, and blend again
3. Move to a large non-stick wok or saucepan, stir in the water,
and cook, stirring continuously and scraping the sides to stop
any lumping, using moderate to high heat, approximately two
to three minutes, then using moderate to low heat until it begins
to splutter and turns into a very thick batter, three to five
minutes.
4. Pour the batter into the 2 trays and, with a scraper or a spatula,
spread it uniformly and as thinly as you can. Set aside to cool,
for approximately half an hour. Using a knife or pizza cutter,
cut each sheet of batter into 6-by-2-inch strips and roll each
strip firmly like a jellyroll. Move the rolls to a serving platter
and sprinkle the coconut and cilantro on top.
and put in the green and red chile peppers. Stir a few minutes,
then put in the mustard seeds; they will splutter when they
touch the hot oil, so reduce the heat and cover the pan until the
spluttering diminishes. Put in the asafoetida and curry leaves.
When they sizzle, put in the paprika and instantly pour over the
khandvi rolls. Serve warm or place in your fridge for a
maximum of two hours and serve cold.
CHICKPEA FLOUR ROLLS-

STUFFED
This recipe is called “Bharvan khandvi” in Hindi
Ingredients:
¼ cup finely chopped fresh cilantro, including soft stems + 2
tablespoons
1 recipe Gujarati Chickpea Flour Rolls
1 small or half large seedless cucumber, crudely chopped
1 small red bell pepper, crudely chopped
2 fresh green chile peppers, such as serrano, quartered
lengthwise, with or without seeds
2 tablespoons fresh or frozen grated coconut
4 to 6 whole dried red chile peppers, such as chile de arbol,
Directions:
1. Ready the chickpea flour roll recipe through Step 4—up to
spreading the cooked batter on the trays.
2. Using a food processor, combine and pulse the cucumber, red
bell pepper, and cilantro until minced. Move them to a
moderate-sized non-stick skillet and cook over moderate heat
until the vegetables first release their juices and then until the
juices dry up, 2 to four minutes. Sprinkle over the batter in the
trays and allow to cool down, for approximately half an hour.
3. Using a knife or pizza cutter, cut each sheet of batter into 6-by-
2-inch strips then roll each strip firmly like a jellyroll. (Push
seeping filling back in using your fingers.) Move the rolls to a
serving platter and sprinkle the coconut and cilantro on top.
and put in the green and red chile peppers. Stir a few minutes,
then put in the mustard seeds; they will splutter when they
touch the hot oil, so reduce the heat and cover the pan until the
spluttering diminishes. Put in the asafoetida and the curry
leaves. When they sizzle, put in the paprika, then instantly pour
over the khandvi rolls. Serve warm or refrigerate at least two
hours and serve cold.
CHICKPEA ZUCCHINI CAKE

This recipe is called “Handwa” in Hindi
Ingredients:
½ cup grated zucchini
⅔ cup buttermilk
1 cup rice flour
2 tablespoons Basic Ginger and Green Chile Pepper Paste
2 to 3 tablespoons Basic Green Chutney
About ⅔ cup water
Directions:
1. Ready the ginger-green chile pepper paste. In a container,
combine the rice and chickpea flours, then put in the
buttermilk, plus water as required to make a batter that will
pour easily. Stir in the ginger-chile paste, coriander, garam
masala, turmeric, and salt, and using a whisk or a fork, whip
well to incorporate air into the batter and make it fluffy,
approximately one minute. Stir in the zucchini.
and put in the mustard seeds; they should splutter when they
touch the hot oil, so cover the pan until the spluttering
diminishes. Put in the asafoetida and curry leaves, and mix the
spices into the batter. Cover and place in a warm, draft-free
place eight to ten hours to ferment.
3. Heat your oven beforehand to 400°F. Grease a flat, ovenproof
dish with raised edges (such as a shallow metal cake pan or pie
pan). Pour the batter into the dish and bake approximately forty
five minutes, or until a knife inserted into the cake comes out
clean.
4. In the meantime, ready the chutney. Slice the cake into pieces,
top each one with a drop of chutney before you serve warm.
STEAMED CHICKPEA FLOUR

CAKES Ⓥ
This recipe is slightly different version of “khaman dhokla”
Ingredients:
½ cup chopped fresh cilantro, including soft stems
½ cup fresh or frozen grated coconut
½ cup water
1 cup chickpea flour (besan)
1 tablespoon Basic Ginger and Green Chile Pepper Paste
1 teaspoon sugar, dissolved in ⅓ cup water
1 teaspoon white sesame seeds
2 fresh green chile peppers, such as serrano, quartered
lengthwise
ten to fifteen fresh curry leaves
Directions:
1. Ready the ginger-green chile paste. Next, in a container,
combine the chickpea flour and water and, using a whisk or a
fork, whip well to incorporate air and make a semi-thick batter,
approximately one minute. Put in the ginger-green chile paste,
salt, 2 tablespoons oil, and mix thoroughly.
2. Put approximately 1 inch of water into your pressure cooker or
in a big pot that will be used for steaming the dhokla. Grease
well 1 large or 2 small dhokla trays or metal pie pans with
raised edges.
3. Mix the citric acid and baking soda into the batter, which will
make it foam instantly. Working swiftly, move the batter to the
trays and place the tray in the pot, ensuring it sits
approximately 1 inch above the water level. Cover the pot,
leaving the vent open if you're using a pressure cooker or
leaving the cover a little askew if you're using a regular pot, to
let the steam to escape. Cook using high heat approximately
fifteen to twenty minutes, or until a toothpick inserted in the
center of the dhokla comes out clean. Remove from the pot.
4. Heat the rest of the 2 tablespoons oil in a small-sized non-stick
wok or saucepan using moderate to high heat and put in the
mustard seeds. They should splutter when they touch the hot
diminishes. Put in the sesame seeds, green chile peppers, and
curry leaves, and cook approximately half a minute. Stir in the
sugar-water and pour uniformly over the dhokla cake. Allow to
cool and cut into the desired size squares, rectangles, or other
shapes, and place them on a serving platter. Garnish with the
cilantro and coconut before you serve.
STEAMED MUNG CAKES Ⓥ

This recipe is called “Dhokla-iddli” in Hindi
Ingredients:
¼ cup any green chutney if your choice (Refer to the chutney
recipes int his book)
½ cup each: dried yellow mung beans (dhulli mung dal), and
dried yellow split chickpeas (channa dal), sorted and washed in
3 to 4 changes of water
½ cup finely chopped onions
¾ to 1 cup water
1 cup sev noodles
2 tablespoons Garlic and Fresh Red Chile Pepper Chutney
2 to 3 tablespoons peanut oil
Directions:
1. In separate containers, soak both the dals overnight in water to
cover by minimum two inches. Ready the ginger-green chile
paste and the chutneys. When ready, drain and process each dal
separately Using a food processor, adding up to ½ cup of water
each, to make a paste as smooth as possible.
2. Move both the dals to a container and combine well. Put in the
oil, ginger-green chile paste, asafoetida, and salt, and whip well
using a whisk or a fork to incorporate air and make a batter,
approximately one minute. The batter should be semi-thick,
with the tiniest bit of a grain. If batter is thin, add 1 to 2
teaspoons of semolina.
3. Grease the idli molds (or coat with non-stick spray). Mix the
citric acid and baking soda into the batter; it will bubble
instantly. Working swiftly, before the bubbling diminishes, pour
2 tablespoons of the batter into each mold and place each tray
on the stand.
4. Put approximately 1 inch of water into your pressure cooker or
large pot then place the idli stand in the pot. Cover the pot,
leaving the vent open if you're using a pressure cooker or
leaving the cover a little askew if you're using a regular pot, to
let the steam to escape. Cook using high heat until the cakes are
soft and spongy, approximately ten to twelve minutes. Allow
the steam to escape from the sides, but do not remove the lid
from the pot for ten to twelve minutes. Allow to cool. Using a
spoon or clean fingers, remove each dhokla-idli from the mold.
Pry lightly with a knife or a small spatula if they stick.
5. Line a serving platter with a mixture of the sev noodles, onion,
and cilantro, and place the small dhoklas over the mixture. Top
each dhokla with a layer of green chutney, place a dollop of
garlic chutney on top before you serve.
INDIAN STREET FOODS
CRISPY FLOUR CHIPS MIX

This recipe is called “Sev-poori” in Hindi
Ingredients:
¼ cup Basic Green Chutney
¼ cup Minty Sonth Chutney with Mango (or Tamarind) Powder
and Jaggery
½ cup crunchy sev noodles
½ cup plain yogurt, whisked until the desired smoothness is
achieved
½ cup sprouted green mung beans (saabut mung dal), (not
compulsory)
1 cup finely chopped fresh cilantro, including soft stems
1 to 3 tablespoons Garlic and Fresh Red Chile Pepper Chutney
20 to 24 flour chips, store-bought or homemade
Directions:
1. Ready the chutneys. Boil the potato in lightly salted boiling
water to cover until tender, approximately twenty minutes.
Drain, allow to cool down, then peel and cut finely. Lay out the
poori chips on a serving platter.
2. combine the potato, onion, sprouted beans (if using), and
cilantro, and place approximately 1 tablespoon on each chip,
then place 2 teaspoons yogurt on top of that. Drizzle from 1 to
2 teaspoons of each of the chutneys over the yogurt and top
with a sprinkling of sev. Serve instantly or they will get soggy.
CRUNCHY PUFFS WITH SPICY

TAMARIND WATER Ⓥ
This recipe is called “Paani poori, or Gol Gappe” in Hindi
Ingredients:
½ cup canned chickpeas, drained and crudely mashed
½ cup Minty Sonth Chutney with Mango (or Tamarind) Powder
and Jaggery
½ cup sprouted green mung beans (saabut mung dal) (not
compulsory)
½ gallon Spicy Tamarind Water with Mint and Roasted Cumin
1 teaspoon New Delhi Street Food Masala, or Chaat Masala
(Homemade or store-bought)
25 to 30 paani-poori puffs, store-bought
Directions:
tender, approximately twenty minutes. In the meantime, ready
the chutney, tamarind water, and masala.
2. Drain the potatoes, allow to cool down, then peel and finely cut
or mash them. In a large container, combine the potato, cilantro,
chickpeas, sprouted dal (if using), and masala.
3. Using a clean thumb or forefinger, softly make a big hole on the
thin side of the paani-poori puff and fill with up to 2 teaspoons
of the potato mixture. Dunk each filled puff into a container full
of tamarind water and eat instantly. Or, at large gatherings, set
out the paani-poori puffs, the chutney, and the tamarind water
like a salad bar and let everyone help themselves.
FLOUR CHIPS YOGURT MIX

This recipe is called “Papri chaat” in Hindi
Ingredients:
½ cup or more Sonth Chutney with Dried Mango Slices
1 cup canned chickpeas, drained, rinsed, and crudely mashed
seeds
1½ to 2 cups plain non-fat yogurt, whisked until the desired
12 (8-inch) thin flour tortillas, if possible vegetarian style
2 teaspoons New Delhi Street Food Masala, or Chaat Masala
Directions:
1. Ready the chutney and the masala. Boil the potato in lightly
salted boiling water until tender, approximately twenty minutes.
Drain, allow to cool down, then peel and crudely mash. Slice
the flour tortillas into 1-inch pieces.
2. Heat the oil in a wok or skillet using high heat until it achieves
350°F to 375°F on a frying thermometer or until a tiny piece of
the tortilla dropped into the hot oil bubbles and instantly rises to
the top. Deep-fry the tortilla pieces in 3 or 4 batches, turning
them with a slotted spatula, until a golden colour is achieved,
approximately two minutes per batch.
3. Using a slotted spatula move to paper towels to drain. Allow to
cool and use instantly, or store in airtight containers
approximately one month.
4. To serve, spread the chips on a serving platter, then one at a
time, top with the potato and chickpea mixture, pour the yogurt
uniformly on the top and sides, ensuring that most of the chips
are covered (with some peeking through), then drizzle the sonth
chutney over the yogurt. Sprinkle the masala and cayenne
pepper, then the green chile peppers and cilantro. Serve
instantly or it will get soggy.
PUFFED RICE SPICY MIX Ⓥ

This recipe is called “Bhel poori” in Hindi
A speciality of Bombay, the home of Bollywood!
Ingredients:
½ cup shelled, chopped roasted peanuts
1 to 3 tablespoons Garlic and Fresh Red Chile Pepper Chutney
1 to 3 tablespoons Roasted Dal and Fresh Green Chile Pepper
Chutney
2 to 4 tablespoons Sweet Sonth Chutney with Dates
4 cups bhel-poori mix, store-bought
Directions:
1. Ready the chutneys. Cook the potato in lightly salted boiling
water to cover until tender, approximately twenty minutes, then
peel and finely chop.
2. In a large container, combine the bhel-poori mix, mashed
potato, onion, and cilantro. Add all the chutneys and toss to mix
thoroughly. Scatter the peanuts on top and serve instantly or the
mixture will get soggy.
STUFFED CRISPY PUFFS

WITH
This recipe is called “Batata poori chaat” in Hindi
Ingredients:
¼ cup Cilantro-Lime Chutney (Homemade or store-bought)
¼ cup Minty Sonth Chutney with Mango (or Tamarind) Powder
and Jaggery
1 cup canned chickpeas, drained and crudely mashed
1 tablespoon New Delhi Street Food Masala, or Chaat Masala
seeds
20 to 24 paani-poori puffs, store-bought
Directions:
tender, approximately fifteen minutes. Drain the potato, allow
to cool down, then peel and mash it. In the meantime prepare
both chutneys and the masala.
2. In a moderate-sized container, combine the mashed potato,
chickpeas, cilantro, green chile peppers, ginger, and masala.
3. Using a clean thumb or forefinger, softly make a big hole on the
thin side of each puffed poori and fill with approximately 1
tablespoon of the potato mixture. Put on a serving platter, and
scatter whatever potato mixture is leftover on top of the
poories.
4. Into the yogurt, stir in the cumin, salt, and cayenne pepper, and
pour it over the stuffed poories. Drizzle the chutneys on top and
serve.
KEBABS
This section is for all the meat lovers out there. These insanely delicious
delicacies were brought to India by the Mughals, and are easily one of the
most popular non-vegetarian street foods you can find in India. There are
many ways of cooking these, but in the Indian streets you will usually see
them being cooked on coal, and on skewers.
Tikkas are a kind of kebab where small chunks of marinated meat are
cooked directly over hear, commonly using skewers.
If you’re preparing a full course meal for meat lovers, kebabs and tikkas are
served first. They are great appetizers. You can also add kebabs and Tikkas
to chopped vegetables to make insanely delicious and nutritious salads.
KEBAB AND TIKKA

FINISHING GLAZE
Before they are finished, all tandoor-cooked kebabs and tikkas are
moistened with a special finishing glaze that is made with seasoned ghee,
butter, or oil and, in some cases, lemon juice. Brushed on the foods during
the last few minutes, while the meat is still cooking, this glaze really
enhances the flavours and gives the food a radiant shine.
Directions:
1. Start with 1 to 2 tablespoons melted butter or any vegetable oil,
mixed with ½ teaspoon Asian sesame oil or ghee.
2. Put in 2 tablespoons fresh lemon or lime juice/vinegar, ½
teaspoon dried fenugreek leaves, and ground black salt to taste.
3. Next, stir in any one of the two: ½ to 1 teaspoon dry-roasted
and crudely ground cumin or black peppercorns (See the dry-
roasting section in Introduction) OR 1 teaspoon Chaat Masala
BLACK CHICKPEA KEBABS Ⓥ

℗
This recipe is called “Kaala channa kebabs” in Hindi
Ingredients:
¾ to 1 cup chickpea flour
1 cup dried black chickpeas (kaalae channae), sorted and
1 to 1½ cups peanut oil for deep-frying
chopped
2 to 3 cups water
Directions:
1. Immerse the dal overnight in water to cover by 2 inches. Next,
drain and place the dal, water, garam masala, and salt into your
pressure cooker. Ensure that the lid is secure, and cook using
high heat until the regulator shows that the pressure is high,
then cook approximately one minute more. Reduce the heat to
low and continue to cook another 1 minute. Remove the pot
from the heat and let the pressure release automatically, twelve
to fifteen minutes. Next, cautiously open the lid and check to
see if the chickpeas are very soft, with some of them broken; if
not, cover, bring up to pressure, and cook under pressure
another minute.
2. Another way is to place the dal, spices and water in a big pot,
cover and boil until the chickpeas are soft and all the water has
evaporated, for approximately half an hour.
3. Allow to cool, then move to a food processor along with garlic,
ginger, chile peppers, and cilantro, and process until the desired
smoothness is achieved. Add half the chickpea flour and
process once again, adding more flour until everything begins
to gather, almost like soft dough that can be shaped. Divide into
25 portions and shape into smooth patties or rolls.
4. Heat the oil in a wok or skillet using high heat until it registers
350°F to 375°F on a frying thermometer or until a small piece
of the mixture dropped into the hot oil bubbles and instantly
rises to the top. Fry the kebabs, as many as the wok can hold
simultaneously without crowding, turning them with a slotted
spatula a few times until a golden colour is achieved and
crunchy on all sides, approximately three minutes per batch.
Drain using paper towels. Move to a platter and serve hot.
CHICKEN DRUMSTICK
KEBABS
This recipe is called “Tangdhi kebabs” in Hindi
Ingredients:
1 tablespoon melted ghee
1 teaspoon cumin seeds, dry-roasted, crudely ground (See the
12 skinless chicken drumsticks
bought)
2 tablespoons fresh lime juice
Lemon wedges, onion slivers, and split fresh green chile
peppers, for garnish
Directions:
1. Ready the ginger-garlic paste and the cumin seeds. Next, with a
sharp knife, make 2 to 3 deep cuts along the diagonal on each
drumstick and place in a big non-reactive container.
2. In a container, combine all the rest of the ingredients (except
the ghee, roasted cumin, and the garnishes) and add to the
drumsticks. Mix well, ensuring that some of the marinade
reaches inside the gashes and all the pieces are coated
thoroughly. Cover and marinate in the fridge for minimum 8
and maximum 1two hours.
3. Preheat a grill to 375°F to 400°F, or preheat the broiler. Wrap
the bone side of each drumstick with a piece of foil, and grill
using moderate to high heat or broil on the top rack (about 6-
inches away from the heating element), flipping regularly, until
firm and mildly charred on all sides, approximately twenty
minutes.
4. During the last two to three minutes, heat the ghee in a small
saucepan using moderate to high heat, stir in the roasted cumin
seeds, and baste over the drumsticks. Move to a serving platter,
garnish with the lemon wedges, onion, and green chile peppers
before you serve.
CHICKEN LIVER KEBABS
This recipe is called “Kalaeji kebabs” in Hindi
Ingredients:
½ cup canned tomato sauce
1 pound chicken livers, cut into 1-inch pieces
1 tablespoon dried fenugreek leaves
1 to 2 tablespoons vegetable oil
bought)
twelve to fifteen metal or bamboo skewers, soaked in water at
least 30 minutes
Directions:
1. Put the liver pieces in a non-reactive container and stir in all the
rest of the ingredients. Cover using plastic wrap and marinate in
the fridge for minimum 4 and maximum one day.
2. Move the liver and all the marinade to a non-stick skillet and
bring to a boil using high heat. Reduce the heat to moderate to
low, cover the pan and simmer until the liver is tender and the
sauce has almost evaporated, approximately fifteen minutes.
Allow to cool.
3. Preheat a grill to 375°F to 400°F or preheat the broiler. Thread
the meat onto the skewers and grill, or broil on the top rack
(about 6 inches from the heating element), flipping regularly,
until mildly charred on all sides, approximately ten minutes.
COTTAGE CHEESE AND

VEGETABLE KEBABS
This recipe is called “Paneer shaslik kebabs” in Hindi
Ingredients:
bought)
4 to 6 metal or bamboo skewers, soaked in orange juice or
water at least 30 minutes
8 ounces (1 recipe) Paneer Cheese, cut into 16 equal pieces
About 1½ pounds mixed fresh vegetables of your choice, cut
into 1½-inch pieces
Shredded lettuce (not compulsory)
Directions:
1. Ready the paneer cheese. Ready the ginger-garlic paste. Put the
paneer cheese and vegetables in a big non-reactive container. In
a small-sized container combine the paneer, lemon juice, oil,
chickpea flour, ginger-garlic paste, garam masala, cayenne
pepper, turmeric, and salt. Put into the paneer cheese pieces and
vegetables and mix thoroughly, ensuring that all the pieces are
coated thoroughly. Cover and marinate in the fridge for
minimum 8 hours or up to 12.
2. Preheat a grill to 375°F to 400°F or preheat the broiler. Thread
the vegetables and paneer cheese onto the skewers and grill
over medium-high heart coals, or broil on the top rack (about
four to five inches from the heating element), flipping regularly,
until lightly golden, approximately five to seven minutes.
(Don't overcook, as paneer cheese will toughen.) Moisten once
in a while with the marinade. Move to a serving platter and
serve the shaslik on skewers, or slide the pieces off onto a bed
of shredded lettuce, if using.
COTTAGE CHEESE KEBABS

WITH POMEGRANATE SEEDS
This recipe is called “Anardana paneer kebabs” in Hindi
Ingredients:
½ teaspoon dry-roasted and crudely ground cumin seeds (See
1 cup sour cream, any kind
1½ teaspoons ground paprika
2 to 3 large cloves fresh garlic, minced
bought), cut into 1-inch or larger pieces, each approximately ⅓-
inch thick
Directions:
1. Ready the cumin seeds and paneer cheese. Next, place the
paneer cheese in a flat dish. In a moderate-sized container,
combine the sour cream, garlic, ginger, pomegranate seeds,
garam masala, paprika, and salt. Put into the paneer cheese,
ensuring that all the pieces are coated thoroughly. Cover and
marinate in the fridge for minimum 8 hours or up to 12.
2. Preheat the broiler. Grease a broiler-safe tray or cover with foil.
Leaving all the marinade behind, move the paneer cheese, piece
by piece, to the broiling tray and broil on the top rack (four to
five inches from the heating element) until the top side is
golden, approximately five minutes. Flip over once and broil
the other side until a golden colour is achieved, approximately
three minutes. (Do not overcook; the paneer will toughen.)
Move to a serving platter, sprinkle the roasted cumin on top
before you serve.
DEEP-FRIED MUTTON KEBAB

PATTIES ℗
This recipe is called “Shaami kebabs” in Hindi
Ingredients:
½ cup dried yellow split chickpeas (channa dal), sorted and
1 large egg, lightly beaten
1 pound boneless leg of lamb, all visible fat trimmed, cut into
small pieces
1½ cups water
4 black cardamom pods, crushed lightly to break the skin
6 green cardamom pods, crushed lightly to break the skin
8 whole cloves
Directions:
1. Put the lamb, dal, ginger, garlic, onion, both cardamoms,
cinnamon, cloves, and water into your pressure cooker. Ensure
that the lid is secure, and cook using high heat until the
regulator shows that the pressure is high, then cook
approximately one minute more. Reduce the heat to low and
continue to cook another 3 minutes. Next, remove from the heat
and allow the pot to depressurize automatically, twelve to
fifteen minutes.
2. Cautiously take the lid off and cook using moderate to high
heat, stirring, until the lamb is completely dry, approximately
seven to ten minutes. Allow to cool and remove all the whole
spices.
3. Using a food processor, process the green chile peppers until
minced. Stir in the cooked lamb, egg, coriander, and black
pepper, and process to make a soft dough that can hold its
shape, approximately fifteen seconds. Shape into 16 to 20 2-
inch patties and set aside.
mixture dropped into the hot oil bubbles and instantly rises to
the top. Fry the kebabs, as many as the wok can hold
simultaneously without crowding, turning a few times with a
slotted spatula until a golden colour is achieved and crunchy on
all sides, approximately five minutes. Drain using paper towels.
EGG-STUFFED CHICKEN
KEBABS
This recipe is called “Anda-bharae tangdhi kebabs” in Hindi
Ingredients:
¼ cup grated cheddar or Monterey Jack cheese
1 small onion, cut into half along the length and thinly chopped
12 skinless and boneless chicken drumsticks
2 large eggs
2 tablespoons minced fresh mint leaves
2 to 3 tablespoons Basic Ginger-Garlic Paste (Homemade or
store-bought)
Salt and freshly ground black pepper, to taste
Directions:
1. Ready the ginger-garlic paste. In a moderate-sized saucepan,
place the eggs in water to cover by 2 inches and bring to a boil
using high heat. Reduce the heat to medium, cover the pan and
simmer until hard-boiled, approximately ten to twelve minutes.
Allow to cool or plunge into cold water, shell them, then mince
them. Mix with the cheese, ¼ cup of the cilantro, and chile
pepper, and season lightly with salt and black pepper if you
wish. Divide into 12 portions.
2. Using a thin sharp knife, make several cuts in the drumstick
meat. Butterfly (open up like a book) each boned drumstick and
place one portion of the egg filling in the center of each
drumstick. Close it like a book, then secure with toothpicks
along the opening and place in a non-reactive pan. Replicate the
process for all the drumsticks.
3. In a small-sized container, combine the ginger-garlic paste,
lime juice, mint, coriander, garam masala, fenugreek leaves,
and paprika, and add to the drumsticks. Mix well, ensuring that
some of it reaches inside the cuts in the meat and that all pieces
are coated thoroughly. Cover and marinate in the fridge for
minimum 8 and maximum 1two hours.
4. Heat the oil in a big non-stick skillet using moderate to high
heat and cook the onion, stirring, until a golden colour is
achieved, approximately four minutes. Put in the marinated
drumsticks, plus the marinade, and cook, turning as required,
until a golden colour is achieved on all sides, approximately ten
minutes. Put in the rest of the ¼ cup of the cilantro, cook
approximately two minutes, then move to a serving platter and
serve hot.
FISH KEBABS
This recipe is called “Macchi kebabs” in Hindi
Ingredients:
¼ to ⅓ cup water
½ cup cornmeal
½ cup rice flour
1 teaspoon ground cumin seeds
1 to 2 tablespoons finely chopped fresh cilantro, including soft
stems
1½ pounds any firm white fish fillets, such as sea bass or cod,
approximately 1-inch thick, cut into 3-inch pieces
2 teaspoons hot red pepper flakes, or to taste
Lemon wedges
Directions:
1. Put the fish pieces in a big non-reactive container, put in the salt
and turmeric, and mix thoroughly. Cover and marinate in the
fridge one to two hours.
2. In a moderate-sized container, combine the rice flour, red
pepper flakes, cumin, fenugreek, asafoetida, and just sufficient
water to form a thick paste.
3. Heat the oil in a wok or large skillet using high heat until it
registers 350°F to 375°F on a frying thermometer or until a
small piece of fish dropped into the hot oil bubbles and
instantly rises to the top.
4. Smear each piece of fish with the rice flour paste, dredge it in
the corn meal and cautiously add to the hot oil, adding as many
pieces as the wok can hold simultaneously. Fry, turning as
required, until they are golden and crisp, approximately two to
three minutes. Move to paper towels to drain. Move to a
serving dish, garnish with lemon wedges and cilantro before
you serve.
GREEN CHUTNEY COTTAGE

CHEESE KEBABS
This recipe is called “Hari chutney paneer kebabs” in Hindi
Ingredients:
½ cup Basic Green Chutney (Homemade or store-bought)
½ cup non-fat plain yogurt or non-fat sour cream, whisked until
the desired smoothness is achieved
8-ounces (1 recipe) Paneer Cheese (Homemade or store-
bought), cut into 1-by-1½-inch pieces
Directions:
1. Ready the paneer and the green chutney. Put the paneer pieces
in a big non-reactive container. In a small-sized container,
combine the yogurt (or sour cream), green chutney, and salt.
Put into the paneer cheese pieces and mix thoroughly, ensuring
all the pieces are coated thoroughly. Cover and marinate in the
fridge overnight.
2. Preheat the broiler. Oil or coat with foil a large broiler-safe tray
and place the paneer cheese pieces on it in a single layer. Put
the tray on the top rack, approximately four to five inches from
the heating element, and broil until the pieces are barely
golden, approximately five minutes. (Do not overcook; they
will toughen.)
3. Turn off the broiler and turn on the oven to 500°F. Put the tray
on the bottom rack bake until the pieces are just golden on the
bottom, approximately five minutes. Another way is to leave
the tray in the broiler, turn the paneer over using a spatula, and
broil approximately three minutes more until a golden colour is
achieved. Move to a serving platter, garnish with scallion
greens and garam masala before you serve.
MARINATED LAMB KEBABS
This recipe is called “Boti kebabs” in Hindi
Ingredients:
¼ cup Basic Ginger-Garlic Paste (Homemade or store-bought)
¼ cup fresh lemon or lime juice
1 tablespoon ground cumin
1 tablespoon melted unsalted butter
1½ to 2 pounds boneless leg of lamb, all visible fat trimmed, cut
stems
6 metal or bamboo skewers, soaked in water at least 30 minutes
Directions:
1. Ready the chaat masala. Using a fork, prick each piece of lamb
all over and place in a big non-reactive container. In another
container, combine the yogurt, ginger-garlic paste, lemon juice,
oil, coriander, cumin, garam masala, cayenne pepper, and salt.
Put in the yogurt mixture to the lamb pieces. Mix well, ensuring
that all the pieces are coated with the marinade. Cover and
marinate in the fridge for approximately one day.
2. Skewer the marinated pieces of chicken (four to five pieces per
skewer) and discard the marinade. (If you absolutely must,
instantly boil the marinade approximately five minutes and use
it in sauces. Boiling kills any bacteria.)
3. Preheat a grill on medium-high heat (375°F to 400°F) and grill,
flipping the skewered pieces over until they are mildly charred
and super soft, approximately twenty minutes. During the last
minute of the cook, baste with the melted butter. Transfer to a
serving platter, garnish with the cilantro and serve.
MUTTON KEBAB WITH

CARDAMOM SEEDS
This recipe is called “Pasindae illaichi” in Hindi
Ingredients:
½ teaspoon ground black cardamom seeds
1 tablespoon ground unsweetened dried coconut
1 teaspoon ground green cardamom seeds
1½ pounds boneless leg of lamb, all visible fat trimmed
bought)
2 tablespoons fresh lemon or lime juice
6 to 8 metal or bamboo skewers, soaked in water at least 30
minutes
Chopped cilantro, lemon wedges, and scallion whites
Directions:
1. Ready the ginger-garlic paste. Slice the lamb into thin 1-by-1½-
inch pieces. Put the pieces on a cutting board, cover using
plastic wrap and, with the flat side of a meat mallet, pound
them until they are minimum two inches long and
approximately ¼-inch thick. (These are the pasindas.)
2. In a small non-reactive container, mix the ginger-garlic paste,
garam masala and salt, and rub it well into the lamb pieces.
Cover using plastic wrap and marinate in the fridge for
approximately two hours.
3. In another small-sized container, combine the yogurt, lime
juice, coconut, paprika, and both the cardamom seeds, and put
them in to the lamb. Mix well, cover using plastic wrap and
marinate at least 4 more hours in a fridge.
4. To skewer, fold each pasinda in half and poke the skewer
through the center. Next, pull both the sides away from one
another to make a small curve.
5. Preheat a grill to high heat (400°F to 425°F) and grill, flipping
the skewered lamb pieces until they are seared on all sides,
approximately a minute or two. Next, move the skewers to the
sides where the heat is a little less and carry on grilling, turning,
until the lamb is golden brown and super soft, approximately
ten minutes. Move to a serving platter, garnish with chopped
cilantro, lemon wedges, and scallion whites before you serve.
MUTTON KEBAB WITH NUTS

AND POPPY SEEDS
This recipe is called “Maeva-khaskhas pasindae” in Hindi
Ingredients:
1 tablespoon chickpea flour (besan), dry-roasted
1 tablespoon poppy seeds
1½ pounds boneless leg of lamb, all visible fat trimmed
2 tablespoons crudely chopped cashews
bought)
2 tablespoons blanched raw almonds
Directions:
1. Ready the ginger-garlic paste. Slice the lamb into thin 1-by-1½-
inch pieces. Put the pieces on a cutting board, cover using
plastic wrap and, with the flat side of a meat mallet, pound
them until they are minimum two inches long and
approximately ¼-inch thick. (These are the pasindas.)
2. Dry-roast the chickpea flour. Next, Using a food processor,
combine and pulse the cashews, almonds, poppy seeds,
chickpea flour, garam masala, and cayenne pepper until finely
ground. Put in the onion, yogurt, and lime juice, and process
once more until a smooth paste is achieved.
3. Put the pasindas in a big non-reactive container, put in the
marinade and mix thoroughly. Cover using plastic wrap or the
lid of the container and marinate in the fridge for minimum 4
and maximum one day.
4. To skewer, fold each pasinda in half and poke the skewer
through the center. Next, pull both the sides away from one
another to make a small curve.
5. Preheat a grill to high heat (400°F to 425°F) and grill, flipping
the skewered lamb pieces until they are seared on all sides,
approximately a minute or two. Next, move the skewers to the
sides where the heat is a little less and carry on grilling, turning,
until the lamb is golden brown and super soft, approximately
ten minutes. Move to a serving platter, garnish with chopped
cilantro, lemon wedges, and scallion whites before you serve.

MUTTON KEBABS WITH
FENUGREEK LEAVES
This recipe is called “Gosht kae methi kabaab” in Hindi
Ingredients:
1 large egg, lightly beaten
1 pound minced leg of lamb
chopped
bought)
2 teaspoons dried fenugreek leaves
3 slices white bread, crusts removed
Directions:
1. Ready the ginger-garlic paste. Immerse the bread slices in water
to cover until soft, approximately one minute. Drain, squeeze
out all surplus water, and crumble finely. In a container,
combine everything except the oil. Cover and marinate in the
fridge for approximately 1 hour.
until it achieves 325°F to 350°F on a frying thermometer or
until a small piece of the mixture dropped into the hot oil takes
about fifteen to twenty seconds to surge to the top.
3. Using clean hands, pinch approximately 1 tablespoon of the
mixture, flatten lightly by pressing it between your fingers and
thumb to make irregular-shaped patties, and cautiously put it
into the oil. Add as many kebabs as the wok can hold
simultaneously without crowding, and fry, turning them a few
times with a slotted spatula, until a golden colour is achieved
and crunchy on all sides, approximately five minutes. Drain
using paper towels. Move to a platter and serve.
PANEER KEBABS
This recipe is called “Paneer seekh kebabs” in Hindi
Ingredients:
½ cup chopped cashews, soaked in water to cover
approximately one hour, then drained
1 teaspoon Chaat Masala (Homemade or store-bought) + ¼
teaspoon
chopped
2 cups shredded lettuce, such as green or red leaf, or romaine
2 to 4 tablespoons all-purpose flour, as required
bought), crumbled
least 30 minutes
Directions:
1. Ready the chaat masala and the paneer cheese. Next, Using a
food processor, combine and pulse the cashews, green chile
peppers, ginger, onion, and cilantro until fine. Next, Put in the
paneer cheese and all the rest of the ingredients (except the
flour, butter, chaat masala, and lettuce) and process until
everything is well mixed and begins to gather together,
2. Preheat a grill to 375°F to 400°F or preheat the broiler. Moisten
your clean fingers with water, and divide the mixture into
twelve to fifteen equivalent portions, making long, thin shapes,
similar to hot dogs. If the mixture appears too soft to work
with, stir in some all-purpose flour, using as much as required
to make a soft dough that holds its shape.
3. Skewer them and grill or broil on the top rack (about 6 inches
from the heating element), flipping regularly, until firm and
lightly golden. (Do not overcook, or they will become tough.)
4. Heat the butter in a small saucepan using moderate to high heat,
stir in 1 teaspoon chaat masala and lightly baste the kebabs just
before removing them from the heat. Move to a platter lined
with the lettuce, sprinkle the ¼ teaspoon chaat masala on top
before you serve.
PAN-FRIED LAMB KEBABS

This recipe is called “Bhunnae boti kabaab” in Hindi
Ingredients:
½ cup vegetable oil for pan-frying
¾ to 1 cup bread crumbs
1 (2-foot-long) piece of cheesecloth
10 cloves
into 1-inch pieces
2 (1-inch) sticks cinnamon, broken into 2 to 3 pieces
2 large eggs, lightly beaten
bought)
4 bay leaves
5 to 6 cups water
6 to 8 green cardamom pods
Directions:
1. Fold the cheesecloth twice, so you have a 5- to 6-inch square
with 4 layers. Put the bay leaves, peppercorns, cloves,
cinnamon, and both kinds of cardamom pods on top. Tie the
seasoning pouch closed with kitchen string. Crush the contents
lightly with a pestle or meat pounder to crudely break all the
spices.
2. Ready the ginger-garlic paste, and place in a big non-stick pan
along with the lamb, seasoning pouch, water, and salt. Bring to
a boil, and boil using high heat approximately five minutes.
Reduce the heat to low, cover the pan and cook until all the
water has been absorbed and the meat is super soft, 50 to 60
minutes. (If the meat is not tender, add up to 1 cup more water
and continue cooking.) Watch cautiously that the pan doesn't
boil over.
3. Allow to cool, then put in the eggs, cayenne pepper, garam
masala, ¾ cup bread crumbs, and cilantro, and mix thoroughly.
The meat should be completely dry. If not, stir in another ¼ cup
bread crumbs.
4. Heat the oil in a big skillet using moderate to high heat and fry
the lamb pieces, adding as many as the skillet can hold
simultaneously, turning a few times with a slotted spatula, until
a golden colour is achieved and crisp, approximately five
minutes. Drain using paper towels and serve hot.
SKEWERED MINCED LAMB

KEBABS
This recipe is called “Mutton Seekh kebabs” in Hindi
These look like sausages, but taste way different.
Ingredients:
½ cup Basic Onion Paste
½ teaspoon Chaat Masala or store-bought)
½ teaspoon saffron threads
1 tablespoon milk
1 teaspoon Kashmiri Garam Masala or garam masala
1 to 3 tablespoons semolina or chickpea flour, if required
1½ pounds extra lean ground lamb
2 cups shredded lettuce, such as green or red leaf, to line a
platter
least 30 minutes
Directions:
1. Ready the garam masala, chaat masala, and the onion paste.
Roast the saffron in a small skillet, approximately one minute,
then grind it using the back of a spoon and immerse it in milk
2. Put the lamb in a big mixing container and stir in the onion and
ginger-garlic pastes, garam masala, salt, and saffron milk.
Cover and marinate in the fridge for approximately four hours.
3. Preheat the grill to 375°F to 400°F, or the broiler. Moisten your
clean fingers with water and split the meat into twelve to fifteen
equivalent portions. Mould each portion into a long and thin
shape, like a sausage. If the mixture appears too soft to work
with, stir in the semolina (or chickpea flour), using as much as
required to make a soft dough that holds its shape.
4. Skewer them and grill on moderate to high heat or broil on the
top rack (about 6 inches away from the heating element),
flipping regularly until crunchy yet still moist. Move to a platter
lined with lettuce, sprinkle mildly with the chaat masala before
you serve.
SMOOTH MINCED CHICKEN

KEBABS
This recipe is called “Murgh reshmi seekh kebabs” in Hindi
Ingredients:
¼ cup all-purpose flour, as required
¼ teaspoon ground black salt or Chaat Masala (Homemade or
store-bought)
½ cup crudely chopped cashews
½ cup Basic Green Chutney
½ teaspoon ground white pepper
1 small onion, cut in half along the length and thinly chopped
chopped
1½ to 2 pounds boneless skinless chicken breasts, cut in small
pieces
2 large egg whites, lightly beaten
least 30 minutes
Directions:
1. Ready the chutney. Next, in a small-sized container, combine
the lime juice, butter, and black salt (or chaat masala), and
reserve.
2. Using a blender or a food processor, combine and pulse the
chicken, onion, cashews, garlic, ginger, chile peppers, egg
whites, and all the spices until thoroughly smooth. Cover and
marinate in the fridge for approximately four hours.
3. Preheat a grill to 375°F to 400°F, or preheat the broiler. Moisten
your clean fingers with water, split the meat into 12 to 16
equivalent portions, and make each portion into a long, thin
shape, similar to a hot dog. If the mixture appears too soft to
work with, stir in the all-purpose flour, using as much as
required to make a soft dough that holds its shape. Thread the
chicken onto the skewers, brush with the lime-butter mixture
and grill using moderate to high heat coals, or broil on the top
rack (about 6-inches away from the heating element), flipping
regularly, until firm and mildly charred on all sides,
approximately ten minutes. Move to a platter.
high heat and cook the chopped onion until a golden colour is
achieved, approximately three minutes. Put in the cilantro and
stir approximately one minute, then scatter over kebabs. Dot
with some of the chutney and serve the rest of the chutney on
the side.
VEGETABLE KEBABS
This recipe is called “Sabzi-seekh kebabs” in Hindi
Ingredients:
¼ cup crudely chopped almonds
¼ cup crudely chopped cashews
½ teaspoon ajwain seeds
1 cup finely chopped fresh fenugreek leaves
1 cup Paneer Cheese (Homemade or store-bought), crudely
crumbled
1 small orange-fleshed yam
1 to 2 tablespoons melted unsalted butter
chopped
minutes
2 to 3 tablespoons bread crumbs
3 cups crudely chopped mixed fresh vegetables, such as
cauliflower, broccoli, carrots, green beans
About 2 cups shredded green or red leaf lettuce
Directions:
1. Ready the chaat masala. Cook the potato and the yam in lightly
salted boiling water to cover until tender, approximately twenty
minutes. Drain, allow to cool down, then peel. Move to a
moderate-sized container and mash together.
2. Using a food processor, combine and pulse the cashews,
almonds, ginger, garlic, and green chile peppers, until minced.
Put in the paneer cheese and fenugreek leaves and process once
more until minced. Move to a large container.
3. Put the vegetables in your food processor and process until
minced. Put into the processed nut mixture. Next, Put in the
bread crumbs, mashed potato and yam, ajwain seeds, cayenne
pepper, and salt, and mix thoroughly.
4. Preheat a grill to 375°F to 400°F or preheat the broiler.
Moisten your clean fingers with water, and divide the mixture
into twelve to fifteen equivalent portions, making long, thin
shapes, similar to hot dogs. If the mixture appears too soft to
work with, stir in some all-purpose flour, using as much as
required to make a soft dough that holds its shape.
before you serve.

TIKKA KEBABS AND
MARINADES
In this section you fill find recipes of Tikkas, as well as marinades.
Marinades greatly enhance the flavour of Tikka recipes, and feel free to try
out different marinades with different recipes! At the end of the day, it is the
marinades that determine how the meat will taste, as the meat itself won’t
change much.
MARINADES
For marinating time, lamb usually needs at least one day, chicken at least
one to two hours, and fish at least two hours. All marinade recipes are
sufficient to marinate approximately 2 pounds of tikka kebabs.
CHILE CHICKEN TIKKA

MARINADE
This recipe is called “Murgh tikka—laal mirchi” in Hindi
Ingredients:
Directions:
to high heat and cook the red chile peppers, peppercorns,
ginger, and garlic, stirring until a golden colour is achieved,
2. Move to a small food processor or a blender, stir in the cilantro,
vinegar, and salt, and process until the desired smoothness is
achieved.
CITRUS CHICKEN TIKKA
MARINADE
This recipe is called “Murgh tikka—phal-rus” in Hindi
Ingredients:
½ teaspoon ground dried oregano
½ teaspoon grounds cumin
1 large clove fresh garlic, minced
2 tablespoons frozen orange juice pulp
3 to 4 tablespoons fresh lime juice
Directions:
Mix everything together in a big non-reactive container.
CREAMY CHICKEN TIKKA

MARINADE
This recipe is called “Murgh tikka—malai” in Hindi
Use this if you want white, rich, and creay tikkas!
Ingredients:
⅛ teaspoon ground mace
⅛ teaspoon ground nutmeg
¼ cup grated pepper-Jack cheese
¼ cup heavy cream
1 large egg (or 2 egg whites), lightly beaten
1 teaspoon freshly ground white pepper
2 fresh green chile peppers, such as serrano, crudely chopped
2 tablespoons Hyderabadi Ginger-Garlic Paste
Directions:
1. Ready the ginger-garlic paste. In a large non-reactive container,
mix the paste, white pepper, and salt, rub the chicken pieces
with this mixture, and set aside 30 to 40 minutes.
2. Using a blender, mix together and pulse the cream, cheese, egg,
chile peppers, cornstarch, mace, and nutmeg, and pulse until the
desired smoothness is achieved. Put into the chicken and mix
thoroughly.
GARLIC CHICKEN TIKKA

MARINADE
This recipe is called “Murgh tikka—lussan” in Hindi
Ingredients:
½ teaspoon black freshly ground black pepper
½ teaspoon ground green cardamom seeds
1 tablespoon Basic Garlic Paste (Homemade or store-bought)
3 to 4 tablespoons fresh lemon juice
Directions:
Ready the garlic paste. Next, mix everything together, in a large, non-
reactive container.
GREEN CHUTNEY LAMB

TIKKA MARINADE
This recipe is called “Gosht tikka—hari chutni” in Hindi
To use this marinade, first marinate the lamb with the ginger-garlic paste,
then stir in the rest of the flavourings.
Ingredients:
¼ cup Basic Green Chutney
1 teaspoon Asian sesame oil
bought)
Directions:
1. Ready the chutney, ginger-garlic paste, and chaat masala. In a
large non-reactive container, combine the ginger-garlic paste,
salt, and the lamb, and place in your fridge for approximately
two hours.
2. Put in the yogurt, green chutney, garam masala, and chaat
masala to the lamb, and mix thoroughly. Next, heat both the
oils in a small-sized non-stick saucepan using moderate to high
heat, put in the paprika, swiftly pour into the container with the
lamb, and mix thoroughly.
GRILLED FISH TIKKA

MARINADE
This recipe is called “Macchi tikka—tandoori” in Hindi
Ajwain goes great with Fish!
Ingredients:
2 teaspoons garam masala
2 teaspoons ground cumin
2 to 3 tablespoons fresh lemon juice or distilled white vinegar
bought)
Directions:
Ready the ginger-garlic paste. Mix all the ingredients well in a big non-
reactive container.
MINT CHICKEN TIKKA
MARINADE
This recipe is called “Murgh tikka—pudina” in Hindi
Ingredients:
1 cup lightly packed fresh mint leaves
Directions:
1. Using a food processor or blender, combine and pulse the
onion, bell pepper, green chile peppers, garlic, ginger, and mint
until minced.
2. Put in the yogurt, lime juice, garam masala, and salt, and
process once more until the desired smoothness is achieved.
Move to a large non-reactive container to marinate.
ROSEMARY LAMB TIKKA

MARINADE
This recipe is called “Gosht tikka—rosemary” in Hindi
Ingredients:
1 tablespoon minced fresh rosemary leaves
2 to 3 tablespoons Basic Ginger-Garlic Paste (Homemade or
store-bought)
Directions:
combine the yogurt, ginger-garlic paste, vinegar, cilantro,
rosemary, garam masala, and salt.
and put in the paprika and cayenne pep-per; they should sizzle
when they touch the hot oil. Swiftly, before they burn, mix
everything into the yogurt.
ROYAL LAMB TIKKA

MARINADE
This recipe is called “Gosht tikka—shahi” in Hindi
Use this marinade if you like rich, exotic tasting meat!
Ingredients:
¼ cup grated Monterrey Jack cheese
¼ cup heavy cream
½ teaspoon ground mace
1 tablespoon white poppy seeds
1 teaspoon ground green cardamom seeds
seeds
2 tablespoons Almond and Poppy Seed Paste
2 tablespoons Basic Cashew Paste
2 tablespoons lemon juice
2 teaspoons ground black cumin seeds
bought)
Green chile peppers, such as serrano, minced with seeds
Directions:
Prepare all the pastes, then mix all the ingredients together in a big
container.
SESAME FISH TIKKA

MARINADE
This recipe is called “Macchi tikkae—til” in Hindi
This marinade Is great for a big catch!
Ingredients:
½ teaspoon Asian sesame oil
1 teaspoon sesame seeds, dry-roasted
bought)
2 tablespoons Tamarind Paste
Directions:
1. Ready the chaat masala, sesame seeds, ginger-garlic paste, and
the tamarind paste.
2. In a large non-reactive container, combine all the ingredients,
except the chaat masala and sesame seeds. Sprinkle the chaat
masala and sesame seeds as a decoration, just before you serve.
3. Variation: Try this recipe adding Indian Grilling Masala instead
of garam masala.

SMOOTH CHICKEN TIKKA

MARINADE
This recipe is called “Murgh tikka—raeshmi” in Hindi
Cream and egg result in a smooth tikka recipe!
Ingredients:
½ cup crudely chopped cashew nuts or blanched almonds
½ teaspoon finely ground green cardamom seeds
1 large egg, white only
1 tablespoon heavy cream
2 fresh green serrano or jalapeño peppers
3 scallions, white parts only, crudely chopped
4 large cloves garlic, peeled
Directions:
1. Immerse the cashews (or almonds) in water to cover
approximately one hour. Drain. Using a blender or a small food
processor, combine and pulse the cashews, scallions, peppers,
garlic, and ginger until minced.
2. Put in the lime juice, cream, egg white, garam masala,
cardamom seeds, and salt, and process until the desired
smoothness is achieved.
TURMERIC LAMB TIKKA

MARINADE
This recipe is called “Gosht tikka—haldi” in Hindi
Ingredients:
¾ cup non-fat plain yogurt, whisked until the desired
bought)
Directions:
combine the yogurt, ginger-garlic paste, lime juice, garam
masala, cumin, and salt.
and put in the turmeric and cayenne pepper; they should sizzle
when they touch the hot oil. Swiftly, before they burn, mix
everything into the yogurt.
BASIC TIKKA RECIPES
Now that we have taken a look at all the marinade recipes, we can move on
to the base meat recipes which you will marinate in the marinades you saw
above.
BASIC MUTTON TIKKA

This recipe is called “Gosht tikka” in Hindi
Ingredients:
1 recipe Kabaab and Tikka Finishing Glaze
1 recipe Tikka Marinade of your choice
1 to 2 fresh green chile peppers, such as serrano, stemmed,
seeded, and thinly chopped
8 to 10 metal or bamboo skewers soaked, in water at least 30
minutes
Lemon and tomato wedges
Directions:
1. Ready the marinade. Next, place the lamb in a big non-reactive
container. Put in the marinade (saving approximately ¼ cup to
use for basting as you grill) and mix thoroughly, ensuring all
the pieces are coated thoroughly. Cover the container and
marinate the lamb in the fridge for minimum 12 and maximum
36 hours. (To prevent potential salmonella contamination, never
marinate poultry, meats, or seafood at room temperature.)
2. When ready to cook, ready the finishing glaze. Next, skewer
the lamb pieces (four to five per skewer), and discard the used
marinade. (If you prefer, instantly boil the marinade
approximately five minutes and use it as a sauce. Boiling kills
any bacteria.)
3. Preheat a grill using high heat to 400°F to 425°F and grill the
lamb skewers, turning and rotating as required, until they are
seared on all sides, approximately five minutes. Next, move the
skewers to the sides where the heat is lower and carry on
grilling until the lamb is tender, 20 to 25 minutes. Moisten once
in a while with the reserved marinade. During the last minute of
the cook, baste with the finishing glaze and move to a serving
platter lined with lemon and tomato wedges. Top with green
chile peppers and serve.
BASIC CHICKEN TIKKA

KABAABS
This recipe is called “Murgh tikka” in Hindi
Ingredients:
1 recipe Kabaab and Tikka Finishing Glaze
2 cups shredded greens, such as romaine or green leaf lettuce
2 pounds skinless boneless chicken breasts, cut into 1½-inch
pieces
minutes
Lemon and tomato wedges
Scallions, thinly chopped
Directions:
1. Ready the marinade. Next, place the chicken in a big non-
reactive container, put in the marinade (saving approximately ¼
cup to use for basting as you grill), and mix thoroughly,
ensuring all the pieces are coated thoroughly. Cover the
container and marinate the chicken in the refrigerator, at least 6
and maximum one day. (To prevent potential salmonella
contamination, never marinate poultry, meat, or seafood at
room temperature.)
2. When ready to cook, ready the finishing glaze and save for
later. Next, thread the marinated pieces of chicken on skewers
(four to five pieces per skewer) and discard the used marinade.
(If you prefer, instantly boil the marinade approximately five
minutes and then use it as a sauce. Boiling kills any bacteria.)
3. Preheat a grill using moderate to high heat to 375°F to 400°F
and grill, turning and rotating the chicken until mildly charred
on all sides and tender, approximately twenty minutes. Moisten
once in a while with the reserved marinade. During the last
minute of the cook, baste with the finishing glaze. Move to a
platter lined shredded greens. Garnish with lemon and tomato
wedges, chopped scallions, and green chile peppers before you
serve.
BASIC FISH TIKKA KABAABS

This recipe is called “Macchi tikka” in Hindi
Fish is fragile, so handle with care.
Ingredients:
1 tablespoon melted butter
1½ to 2 pounds firm white fish fillets, such as sea bass, halibut,
or orange roughy, approximately ¾ to 1 inch thick, cut into 1½-
inch pieces
minutes
Salad greens, lime or lemon, and tomato wedges, scallion
whites, thinly chopped
Directions:
1. Ready the marinade. Next, place the fish pieces in a big non-
reactive container, put in the marinade (saving approximately ¼
cup to use for basting as you grill), and mix thoroughly,
ensuring all the pieces are coated thoroughly. Cover and
marinate in the refrigerator, approximately two hours. (To
prevent potential salmonella contamination, never marinate any
poultry, meat, or seafood at room temperature.)
2. Thread fish pieces on skewers (four to five pieces per skewer)
and discard the used marinade. (If you absolutely must,
instantly boil the marinade approximately five minutes and then
use it in sauces. Boiling kills any bacteria.)
3. Preheat a grill using moderate to high heat to 375°F to 400°F
and grill, turning and rotating the skewers, until mildly charred
and tender, approximately ten minutes. Moisten once in a while
with the reserved marinade. During the last minute of the cook,
baste with the melted butter. Move to a platter lined with salad
greens. Garnish with fresh lime or lemon and tomato wedges,
scallion whites, and green chile peppers. Serve.
SOUPS
Indian soup recipes are easy to make, highly nutritious, and insanely
delicious. These are almost always served steaming hot.
BASIC BROTHS
VEGETARIAN BROTH Ⓥ
This recipe is called “Akhni” in Hindi
Ingredients:
¼ teaspoon ajwain seeds
1 (1-inch) stick cinnamon
1 green bell pepper, chopped
1 large onion, chopped
1 teaspoon black peppercorns
10 whole cloves
2 large cloves fresh garlic, chopped
3 dried red chile peppers, such as chile de arbol, broken into
pieces
5 cups water
Directions:
1. Heat the oil in a big saucepan using moderate to high heat and
cook the red chile peppers, cumin and black peppercorns,
stirring, approximately half a minute. Next, Put in the garlic,
ginger, black and green cardamom pods, cinnamon, cloves,
fennel, and ajwain seeds, and stir approximately one minute.
2. Put in the onion and bell pepper, decrease the heat to medium,
cover the pan and cook until tender, approximately five
minutes.
3. Put in the water and bring to a boil using high heat. Decrease
the heat to moderate to low, cover the pan, and simmer until the
broth is reduced by approximately half, approximately one
hour. Simmer longer for a more concentrated broth.
4. Strain to eliminate big spice particles.
SPICY CHICKEN BROTH

This recipe is called “Murgh yakhni” in Hindi
Ingredients:
1 (2½- to 3-pound) chicken, skin removed
1 teaspoon black peppercorns, crushed lightly
10 cloves, crushed lightly
2 bay leaves
3 (2-inch) sticks cinnamon, broken in pieces
5 to 6 cups water
8 to 10 fresh lemon or lime leaves or 1 tablespoon of fresh
lemon or lime juice
Directions:
1. Wash and put the whole chicken in a big saucepan. Put in the
water and all the rest of the ingredients and bring to a boil using
high heat. Decrease the heat to moderate to low, cover the pan
and simmer until the meat is super soft, approximately forty
five minutes.
2. With large tongs or a large slotted spoon, move the chicken to a
container. Once cool sufficient to hold, take the meat off the
bones and store the meat for another recipe. Return the bones to
the pan and carry on simmering until the broth is reduced by at
least half, approximately one hour. Simmer longer for a more
concentrated broth.
3. Allow to cool. Next, secure a piece of muslin or 4 layers of
cheesecloth over a big container and pour the broth through to
collect a clear broth. Throw away the muslin or cheesecloth and
chill the broth in the refrigerator, at least two hours. Using a
spoon, skim off and eliminate the layer of fat that solidifies on
the top. Reheat to serve as a soup or use as a flavoured broth in
other recipes.
SPICY LAMB BROTH

This recipe is called “Gosht yakhni” in Hindi
Ingredients:
1 green bell pepper, finely chopped
1 teaspoon black peppercorns, crushed lightly using the back of
a spoon to break
1 to 3 fresh green chile peppers, such as serrano, chopped
10 cloves, crushed lightly
2 bay leaves
2 pounds leg of lamb with bone, all visible fat trimmed
2 small carrots, finely chopped
2 small turnips, finely chopped
2 tablespoons coriander seeds
6 to 7 cups water
8 to 10 fresh lemon or lime leaves or 2 lemongrass stalks
(bottom 4 inches only), chopped (not compulsory)
Directions:
1. Rinse the lamb and put it in a large saucepan. Cover liberally
with water and boil using high heat approximately three
minutes. Drain and discard the water and wash the meat in cold
water. Next, separate the bones from the meat, then cut the
meat with a sharp knife into 1-inch pieces.
2. Put the meat and the bones, along with all the rest of the
ingredients, in a big saucepan and bring to a boil using high
heat. Decrease the heat to moderate to low, cover the pan and
simmer until the meat is super soft, approximately one hour.
3. Take the pieces of meat out and store for a future recipe. Keep
the bones in the pan and carry on simmering until the broth is
reduced by at least half, approximately one hour. Simmer
longer for a more concentrated broth.
4. Allow to cool. Secure a piece of muslin or 4 layers of
cheesecloth around a big container and pour the broth through
the cloth into the container. Throw away the cloth. Chill the
clear broth in the refrigerator, at least two hours. Using a spoon,
skim off and eliminate the layer of fat that solidifies on the top.
Reheat to serve.
TOMATO SOUPS
CREAMY TOMATO SOUP

This recipe is called “Tamatar ka soop” in Hindi
Ingredients:
¼ teaspoon nutmeg (freshly grated preferred)
½ cup plain whole-milk or low-fat yogurt, whisked until the
1 cup milk, any kind
1 medium carrot, unpeeled, crudely chopped
1 small red onion, crudely chopped
1 small russet (or any) potato, unpeeled, crudely chopped
1 teaspoon salt
1 teaspoon sugar
1½ pounds ripe tomatoes, crudely chopped
2 tablespoons finely chopped fresh cilantro
4 cups water
Directions:
1. Ready the cumin seeds. Next, place the onion and ginger into a
food processor and pulse until minced. Move to a container.
Next, Put in the carrot and potato and pulse until minced. Move
to another container. Put in the tomatoes and pulse until crudely
chopped. Leave in your food processor.
2. Heat the oil in a big non-stick saucepan over moderate heat and
cook the onion and ginger, stirring, until translucent,
approximately one minute. Put in the minced carrot and potato
and cook, stirring, approximately one minute. stir in the
tomatoes, increase the heat to high and cook, stirring,
approximately two to three minutes. Put in the water, salt, and
sugar, cover the pan and bring to a boil. Decrease the heat to
medium and cook approximately fifteen minutes.
3. Allow to cool, then if desired, pass the soup through a food mill
or a fine-mesh strainer into a heatproof container. (If you prefer
a chunky soup, do not strain.) Return to the pan and boil once
more.
4. Dissolve the cornstarch in the milk and stir it into the boiling
soup. Season with the cumin and nutmeg. Move to a serving
container, swirl in the yogurt, garnish with the cilantro and
black pepper before you serve.
TOMATO SOUP WITH CURRY

LEAVES
This recipe is called “Kari pattae vaala tamatar ka soop” in Hindi
Ingredients:
four to five quarter-size slices peeled fresh ginger
½ cup crudely chopped broccoli or cauliflower stems (not
compulsory)
1 large round white (or any kind) potato, unpeeled, crudely
chopped
1 tablespoon heavy or light cream
chopped
2 small carrots, unpeeled, crudely chopped
3 to 5 cups water
Directions:
cook the curry leaves, ginger, and onion, stirring until a golden
colour is achieved, approximately a minute or two.
2. Mix in first the asafoetida and then all the vegetables and 3
cups water, and bring to a boil using high heat. Decrease the
vegetables are very soft, for approximately half an hour.
3. Allow to cool off the heat, then pass the soup through a food
mill or blend using a blender until the desired smoothness is
achieved. If using a blender, pour through a fine-mesh strainer
into a container, if you prefer a smoother consistency.
4. Return the soup to the saucepan, put in the salt and black
pepper and more water as needed for the consistency you like.
Boil using high heat approximately two minutes, or longer if
you wish. Move to a serving container, swirl in the cream and
serve. Or present in cups, with each cup of soup topped with a
few drops of cream.
TOMATO SOUP WITH MUNG

Ⓥ
This recipe is called “Dhulli moong aur tamatar ka soop” in
Hindi
Ingredients:
four to five quarter-size slices peeled fresh ginger
½ cup dried split yellow mung bean (dhulli mung dal), sorted
and washed in 3 to 4 changes of water
1 large clove garlic, peeled
1 small onion, quartered
1 small russet (or any) potato, unpeeled, crudely chopped
1 tablespoon coriander seeds, crudely ground
1 teaspoon cumin seeds, crudely ground
1½ pounds vine-ripened tomatoes, crudely chopped
2 small carrots, crudely chopped
4 to 6 cups water
Minced scallions, green parts only, or chives
twelve to fifteen green beans, ends removed, crudely chopped
Directions:
1. Put everything except the oil, coriander and cumin seeds, and
scallion greens in a big saucepan and bring to a boil using high
heat. Decrease the heat to moderate to low and cook,
uncovered, until the dal and the green beans become soft,
approximately 35 minutes.
2. Allow to cool, then pour contents into a blender and pulse until
the desired smoothness is achieved. If you prefer a smoother
texture, pass soup through a food mill or a fine-mesh strainer
into a container.
3. Return the soup to the pan and bring to a boil using high heat,
pouring in additional water if you prefer a thinner soup.
Decrease the heat to moderate to low, cover the pan and simmer
7 to ten minutes to blend the flavours. Move to a serving
container, cover and keep warm.
and put in the coriander and cumin seeds; they should sizzle
when they touch the hot oil. Swiftly move them to the soup and
stir mildly. Garnish with scallion greens and serve.
TOMATO SOUP WITH

SAUTÉED VEGETABLES Ⓥ
This recipe is called “Sabziyon vaala tamatar ka soop” in Hindi
Ingredients:
1 bay leaf
1 cup crudely chopped fresh cilantro, including soft stems +
more for garnish
1 cup finely chopped celery stems
2 to 3 cups water
3 cups mixed fresh or frozen vegetables, cut into 3/4-inch or
smaller pieces, such as green beans, carrots, mixed bell peppers,
broccoli, potatoes, peas
3 to 4 leeks, white parts only, cleaned and chopped
Directions:
1. Heat the oil in a big non-stick pan using moderate to high heat.
Put in the bay leaf and cumin seeds; they should sizzle when
they touch the hot oil. Swiftly put in the leeks and cook,
stirring, until they begin to turn golden, approximately three to
four minutes.
2. Put in the garlic, ginger, and celery, and cook, stirring,
approximately two minutes, then stir in the coriander and
paprika. Put in the vegetables and cook, stirring, until crisp-
tender, approximately eight to ten minutes. Move to a container.
tomatoes and cilantro to make a fine purée and move to the pan
in which the vegetables were cooked. Stir in the salt and black
pepper and bring to a boil using high heat. Decrease the heat to
moderate to low, put in the water, cover the pan, and simmer
4. Stir in the reserved vegetables and bring to a rolling boil, then
simmer approximately 5 more minutes, or a little longer if you
prefer your vegetables to be soft. Move to a serving container,
garnish with cilantro before you serve.
SOUTH INDIAN SOUPS
(RASAM)
These are tangy and spicy legume soups highly popular in south India.
Rasam is watery and served steaming hot.
CLASSIC SOUTH INDIAN

SPLIT PIGEON PEA SOUP Ⓥ
This recipe is called “Toor dal rasam” in Hindi
Ingredients:
¼ cup dried split pigeon peas (toor dal), sorted and washed in 3
to 4 changes of water
1 large tomato, finely chopped
1 tablespoon minced peeled fresh ginger
2 teaspoons peanut oil or melted ghee
3 tablespoons Tamarind Paste (Homemade or store-bought)
5 to 6 cups water
Directions:
1. Immerse the dal in 1 cup water until it absorbs the water and
softens slightly, for approximately half an hour. In the
meantime, ready the tamarind paste. Next, move the dal to a
moderate-sized saucepan, put in the ginger, green chile pepper,
turmeric, salt and another cup of water, and bring to a boil
using high heat. Decrease the heat to moderate to low and
simmer, watching cautiously and stirring, until the dal is very
soft, for approximately half an hour.
2. In another saucepan, combine the tomatoes, tamarind,
asafoetida, and the rest of the water and bring to a boil using
and simmer until the tomatoes are soft, approximately five
minutes. Put in the cooked dal mixture, pouring in additional
water if you prefer a thinner soup, and bring to a boil once
more. Move to a serving container.
3. Heat the oil (or ghee) in a small saucepan using moderate to
high heat and put in the red chile peppers and the mustard and
cumin seeds; they should splutter when they touch the hot oil,
so cover the pan until the spluttering diminishes. Put in the
curry leaves and cilantro and stir 1 minute. Move to the soup.
Mix thoroughly and serve.
BUTTERMILK SOUP
This recipe is called “lussi rasam” in Hindi
Ingredients:
1 large tomato, crudely chopped
1 tablespoon coriander
1 tablespoon peanut oil or melted ghee
1½ cups buttermilk
3 to 4 cups water
3 to 4 scallions, green parts only, finely chopped
5 to 6 fresh green curry leaves
Directions:
1. In a small saucepan, heat 2 teaspoons oil (or ghee) over
moderate heat, put in the whole red chile peppers and stir until
a golden colour is achieved, approximately half a minute, then
put in the channa dal, coriander, fenugreek, peppercorns, and
asafoetida, and cook, stirring, until the channa dal is golden,
approximately one minute. Allow to cool, then move to a
blender and blend, adding approximately ¼ cup water until a
smooth paste is achieved.
2. In a moderate-sized saucepan, add toor dal, 3 cups water,
tomato, and salt. Bring to a boil using high heat. Decrease the
toor dal is soft, for approximately half an hour. Stir in the
cilantro and the spice paste and simmer until another 5 minutes
to blend the flavours.
3. In a small saucepan, heat the rest of the 1 teaspoon of the ghee
over moderate heat and put in the mustard and cumin seeds and
the curry leaves; they should splutter when they touch the hot
oil, so cover the pan and decrease the heat until the spluttering
diminishes. Put in the spiced oil to the soup. Next, Put in the
buttermilk and scallions and stir well to mix. Serve.
CHUNKY SOUTH INDIAN
TOMATO SOUP Ⓥ
This recipe is called “Tamatar rasam” in Hindi
Ingredients:
1 tablespoon South Indian Soup Powder (Rasam Podi) or store-
bought
4 large tomatoes (about 2 pounds), crudely chopped
5 to 6 cups water
Directions:
1. Ready the soup powder. Next, in a small skillet, roast the cumin
seeds and peppercorns over moderate heat until fragrant and
seems slightly darker, approximately two minutes. Move them
to a cutting board and grind them crudely with the back of a big
sized spoon.
2. Blend half the tomatoes using a blender until the desired
smoothness is achieved. Move to a moderate-sized saucepan.
Stir in the rest of the chopped tomatoes, and then add
approximately 5 cups water, roasted cumin and black pepper,
salt, and rasam powder, and bring to a boil using high heat.
Decrease the heat to moderate to low, cover the pan, and
simmer until the chopped tomatoes are soft, approximately five
to seven minutes. (Pour in additional water for a thinner rasam.)
3. Heat the oil (or ghee) in a small-sized non-stick sauce-pan
using moderate to high heat and put in the mustard seeds; they
and decrease the heat until the spluttering diminishes. Put in the
asafoetida, curry leaves, and cilantro and stir for approximately
half a minute. Combine with the rasam. Bring to a boil again,
then serve hot.
LEMON AND MUNG SOUP Ⓥ

This recipe is called “nimboo aur mung dal rasam” in Hindi
Ingredients:
½ cup dried split yellow mung beans (dhulli mung dal), sorted
6 cups water
Directions:
softens slightly, for approximately half an hour. Next, move to a
large saucepan, put in the turmeric, salt, and 2 cups water and
bring to a boil using high heat. Decrease the heat to moderate to
low and simmer, watching cautiously and stirring, until the dal
is very soft, 20 to 30 minutes.
2. Using a hand-held beater or immersion blender, whip the dal in
the pan, or stir it vigorously to make it as smooth as possible.
3. Using a blender, mix together and pulse the ginger and green
chile peppers, adding some water until the desired smoothness
is achieved, approximately half a minute. Move to the dal and
add more water to make approximately 4 cups of soup. Bring to
a boil using high heat. Decrease the heat to moderate to low,
cover the pan, and simmer approximately five minutes.
high heat and put in the red chile peppers, and mustard and
so cover the pan and decrease the heat until the spluttering
diminishes. Put in the black pepper, asafoetida, and curry
leaves, stir for approximately half a minute, and mix thoroughly
into the dal. Put in the lemon juice and cilantro, bring to a boil
once again before you serve.
MULLIGATAWNY SOUP Ⓥ
This recipe is called “Millagu-tanni” in Hindi
Ingredients:
four to five cups water
¼ cup Tamarind Paste (Homemade or store-bought)
½ teaspoon dried fenugreek seeds
diagonally, with seeds
3 dried red chile peppers, such as chile de arbol, whole or
broken
Directions:
1. Ready the tamarind paste. Next, heat a small skillet and dry-
roast together the coriander and cumin seeds, peppercorns, and
fenugreek over moderate heat until they are seems slightly
darker, approximately three minutes. Allow to cool, then grind
them finely.
2. Stir together the water, tamarind paste, and tomato in a big
saucepan, bring to a boil using moderate to high heat, and boil
approximately five minutes. Stir in the roasted spices and the
salt, and boil another 5 minutes.
and put in the red chile peppers, and the mustard and cumin
seeds; they should splutter when they touch the hot oil, so
diminishes. Put in the onion and green chile peppers and cook,
stirring, until a mild brown colour is achieved and soft,
approximately three minutes. Put in the garlic, turmeric, and
asafoetida and stir another minute.
4. Mix these seasonings into the tomato soup base and simmer
using low heat approximately ten minutes to blend the flavours.
Adjust seasonings, if required before you serve.
MYSORE COCONUT SOUP Ⓥ
This recipe is called “Mysore nariyal rasam” in Hindi
Ingredients:
½ cup fresh or canned Coconut Milk (Homemade or store-
bought)
½ teaspoon crudely ground black pepper, or to taste
1 cup dried split pigeon peas (toor dal), sorted and washed in 3
2 tablespoons fresh or frozen grated coconut
5 to 6 cups water
Directions:
1. Immerse the dal in 2 cups water until it absorbs the water and
softens slightly, for approximately half an hour. Next, move to a
large saucepan, put in the turmeric, salt and another cup of
water and bring to a boil using high heat. Decrease the heat to
moderate to low and simmer, watching cautiously and stirring,
until the dal is very soft, for approximately half an hour. In the
meantime, ready the tamarind paste and coconut milk.
2. When soft, whip the dal in the saucepan with a hand-held
beater or immersion blender, or stir it vigorously to make it as
smooth as possible.
3. Heat the oil (or ghee) in a big saucepan using moderate to high
heat and put in the mustard and cumin seeds; they should
decrease the heat until the spluttering diminishes. Put in the
black pepper, asafoetida, curry leaves, and grated coconut, and
stir approximately one minute. Put in the tomato and cook,
stirring, another two minutes.
4. Stir in the tamarind paste and the rest of the water and bring to
a boil using high heat. Decrease the heat to moderate to low,
cover the pan, and simmer until the tomato is very soft,
5. 5. Stir in the dal and simmer approximately five minutes to
blend the flavours. Next, stir in the coconut milk and cilantro,
cook another two minutes before you serve.
SOUTH INDIAN GINGER SOUP

Ⓥ
This recipe is called “Adrak rasam” in Hindi
Ingredients:
1 teaspoon peanut oil or melted ghee
1 whole dried red chile pepper, such as chile de arbol
5 to 6 fresh green curry leaves
Directions:
1. Immerse the dal 30 minutes in ½ cup water. Next, in a blender,
mix together and grind the dal and water, cumin seeds, black
peppercorns, green chile peppers, and ginger to make as smooth
a paste as possible.
2. Move to a moderate-sized saucepan. Stir in the water and salt
and bring to a boil using high heat. Decrease the heat to
moderate to low and simmer, approximately five minutes.
Move to a container, cover, and keep warm.
high heat and put in the mustard seeds; they should splutter
when they touch the hot oil, so cover the pan and reduce the
heat until the spluttering diminishes. Swiftly put in the
asafoetida, red chile pepper, and curry leaves. Stir
approximately half a minute and mix thoroughly into the soup.
Garnish with the cilantro and serve.
SOUTH INDIAN TAMARIND

SOUP Ⓥ
This recipe is called “imli rasam” in Hindi
Ingredients:
⅓ cup seedless tamarind pulp
1 tablespoon grated jaggery (gur), or brown sugar
2 tablespoons dried split chickpeas (channa dal), sorted and
2 to 3 tablespoons South Indian Soup Powder (Rasam Podi) or
store-bought
Directions:
1. Immerse the tamarind in 1 cup water approximately two hours.
Mash with clean fingers or a wooden spoon and pass through a
fine-mesh strainer into a container to extract the pulp. Add
another ½ cup water to the leftover pulp, mash and pass
through the strainer again to extract more pulp. Throw away the
residue.
2. Immerse the dal in approximately ½ cup water for
approximately half an hour, then drain. In the meantime, ready
the soup powder.
3. Heat the oil (or ghee) in a big saucepan and put in the red chile
peppers, mustard and cumin seeds; they should splutter when
they touch the hot oil, so reduce the heat and cover the pan until
the spluttering diminishes. Stir in the soaked dal and curry
leaves and cook, stirring, approximately three minutes. Next,
Put in the asafoetida, turmeric, and salt, and stir for
4. Stir in the tamarind extract, jaggery, soup powder, and the rest
of the water, and bring to a boil using high heat. Decrease the
heat to moderate to low, cover the pan and simmer until the dal
is soft, approximately fifteen minutes. Taste, adjust the
seasonings before you serve.
SOUTH INDIAN VEGETABLE
AND TAMARIND SOUP Ⓥ
This recipe is called “Tarkari rasam” in Hindi
Ingredients:
½ cup dried split pigeon peas (toor dal), sorted and washed in 3
1 tablespoon Basic Ginger-Garlic Paste (Homemade or store-
bought)
1 to 2 tablespoons South Indian Soup Powder (Rasam Podi) or
store-bought
3 cups crudely chopped fresh or frozen mixed vegetables, such
as eggplant, okra, carrots, drumsticks, and green beans
5 to 6 cups water
Directions:
softens slightly, for approximately half an hour. In the
meantime ready the ginger-garlic paste and the tamarind paste.
2. When soft, move the dal to a moderate-sized saucepan, add
another cup of water, and bring to a boil using high heat.
Decrease the heat to moderate to low and simmer, watching
cautiously and stirring, until the dal is very soft, 20 to 30
minutes. In the meantime, ready the soup powder.
3. Heat the oil (or ghee) in a big non-stick saucepan using
moderate to high heat and put in the mustard and cumin seeds
and the asafoetida; they should splutter when they touch the hot
oil, so cover the pan and decrease the heat until the spluttering
diminishes. Swiftly put in the onion and stir approximately one
minute.
4. Add vegetables, the soup powder, and salt and cook, stirring,
approximately five minutes. Next, Put in the cooked dal, the
rest of the water, tamarind paste, ginger-garlic paste, curry
leaves, and cilantro, and bring to a boil using high heat.
simmer until the vegetables become soft, approximately ten to
twelve minutes. (Pour in additional water if you prefer a thinner
soup.) Serve hot.
BEAN AND LENTIL SOUPS
BLACK BEAN SOUP ℗

This recipe is called “Kaalae rajma ka soop” in Hindi
Ingredients:
1 cup dried black beans, sorted and washed in 3 to 4 changes of
water
seeds
4 cups water
Directions:
1. Put the beans into your pressure cooker along with the water,
chile peppers, and salt. Ensure that the lid is secure, and cook
using high heat until the regulator shows that the pressure is
high, then cook approximately 1½ minutes more. Turn off the
heat and let the pressure release automatically, twelve to fifteen
minutes. Cautiously take the lid off and check if the beans are
soft. If not, secure lid, bring back up to high pressure and cook
another half a minute, or cover with another lid and cook over
moderate heat until tender.
using moderate to high heat and put in the cumin seeds; they
should sizzle when they touch the hot oil. Swiftly put in the
onion and cook, stirring, until a golden colour is achieved,
approximately three minutes. Put in the ginger, garlic, and
tomato, and cook until all the fluids vaporize, approximately
five to seven minutes.
3. Put in the coriander, cumin, turmeric, and asafoetida, stir and
cook half a minute, then stir in the yogurt, slowly and
gradually, to stop it from curdling. Cook approximately one
minute, then Combine with the beans. Put in the cilantro,
tomato sauce, and more water if the soup appears thick, and
cook another 5 minutes. Trans-fer to a serving container,
garnish with garam masala before you serve.
BLACK CHICKPEA SOUP Ⓥ℗

This recipe is called “Kaalae channae ka soop” in Hindi
Ingredients:
1 (1-inch) piece peeled fresh ginger, cut into thin matchsticks
1 cup dried black chickpeas (kaalae channae), sorted and
1 tablespoon Basic Ginger-Garlic Paste or store-bought
1 teaspoon melted ghee (not compulsory)
6 to 7 cups water
Directions:
1. Ready the ginger-garlic paste. Next, soak the chickpeas
overnight in water to cover by 2 inches, then drain. Put the
chickpeas, water, cinnamon, cardamom pods, ginger-garlic
paste, and salt into your pressure cooker, secure the lid, cook
high, then cook 3 more minutes. Turn off the heat and allow the
pressure to depressurize automatically, fifteen to twenty
minutes. Open the lid cautiously and check the chickpeas; they
should be soft and watery. If not, reseal the lid, bring back up to
high pressure, and cook 1 more minute.
2. Move to a large cast-iron wok (if possible) or skillet, stir in the
tomato sauce and cook using high heat, stirring intermittently,
approximately five minutes, then using moderate to low heat
approximately one hour. When you’re done, you should have at
least 4 cups of soup. if required, add more water and bring to a
boil.
3. Heat the oil and the ghee in a big non-stick wok or saucepan
using moderate to high heat and cook the ginger sticks, stirring
frequently, until a golden colour is achieved, approximately one
minute. Put in the cumin seeds; they should sizzle when they
touch the hot oil. Swiftly put in the coriander and turmeric, stir
for approximately half a minute, then stir in the chopped tomato
and cilantro and cook until the tomatoes are slightly soft. Mix
everything into the soup.
4. Move the soup to a serving container, leaving the chickpeas in
the pan. Remove approximately ½ cup of the chickpeas,
crudely mash them, and put them in to the soup. Reserve the
rest for another purpose. (Eat them as is, or toss into salads or
over rice pullaos.)
CHICKPEA CHICKEN SOUP

This recipe is called “Murgh yakhni aur channae ka soop” in
Hindi
Ingredients:
¼ to ½ cup whipping cream (not compulsory)
1 (15½-ounce) can chickpeas, drained and rinsed
1 cup lowfat milk, at room temperature
seeded, and cut into thin diagonal slices
2 tablespoons unsalted butter
3 cups canned reduced-fat low-sodium chicken broth or 1 recipe
Spicy Chicken Broth
Directions:
1. Using a food processor or a blender, combine and pulse ginger,
chickpeas, and broth until the desired smoothness is achieved.
2. Melt the butter in a big non-stick saucepan using moderate to
low heat, put in the flour and cook, stirring and watching, until
a golden colour is achieved and fragrant, approximately two
minutes. Increase the heat to medium-high and put in the milk
in a thin stream, stirring continuously to stop the formation of
any lumps, until the sauce is smooth, approximately two
minutes.
3. 3. Stir in the processed chickpea blend, then the salt, black
pepper, and lime juice. Bring to a boil using high heat.
simmer approximately five minutes to blend the flavours,
adding more broth or water if you prefer a thinner soup. Stir in
the cream (if using) and boil once more. Move to a serving
container.
to high heat and cook the red chile peppers, stirring until tender,
approximately half a minute. Put in the mustard seeds and
asafoetida; they should splutter when they touch the hot oil, so
cover the pan and decrease the heat until the spluttering
diminishes. Swiftly put in the spiced oil to the soup and stir
mildly to combine, with parts of it visible as a decoration. Serve
hot or let soup cool. Refrigerate for at least two hours and serve
chilled.
CHILLED CHICKPEA SOUP

This recipe is called “Channae ka thanda soop” in Hindi
Ingredients:
1 teaspoon cumin seeds, crudely ground
2 (15½-ounce) cans chickpeas, drained and rinsed
3 cups non-fat plain yogurt
Directions:
ginger, garlic, green chile pepper, chickpeas, and ¼ cup cilantro
until the desired smoothness is achieved. Next, stir in the
yogurt, salt, and black pepper and process once more until the
desired smoothness is achieved. Move to a serving container.
to high heat and cook the red chile peppers, stirring until tender,
approximately half a minute. Next, Put in the cumin and ajwain
put in the other ¼ cup cilantro and stir until wilted,
approximately one minute. Move to the soup and stir mildly to
combine, with parts of the spiced oil visible as a decoration.
LENTIL, BARLEY, AND

VEGETABLE SOUP ℗
This recipe is called “Dal, jau aur sabziyon ka soop” in Hindi
Ingredients:
¼ cup pearl barley
½ cup dried lentils (masoor dal), sorted and washed in 3 to 4
changes of water
seeds
2 bay leaves
2 teaspoons minced garlic
3 cups finely chopped fresh or frozen mixed vegetables, such as
bell peppers, green beans, carrots, celery, peas, corn and others
Directions:
1. Immerse the lentils and barley in a moderate-sized container of
water to cover until they absorb some water and soften slightly,
approximately one hour. Next, pour through a fine-mesh
strainer over another container, saving the water to use as part
of the soup.
2. Heat the oil and ghee into your pressure cooker using moderate
to high heat and put in the bay leaves and cumin seeds; they
asafoetida and onions and cook, stirring, until the onions are
golden, approximately five minutes. Stir in the ginger, garlic,
and green chile peppers and stir momentarily, then put in the
lentils and barley. Cook, stirring, using moderate to high heat
approximately five minutes. Put in the vegetables and cook
another 5 minutes.
3. 3. Stir in the water, tomato sauce, salt, and black pepper. Secure
the lid of the pressure cooker and cook using high heat until the
regulator shows that the pressure is high, then cook 1 minute
more. Turn off the heat and let the pressure release
automatically, twelve to fifteen minutes. Cautiously take the lid
off and check to see if the lentils become soft. If not, reseal the
lid, bring back up to high pressure and cook another half a
minute, or cover with another lid and cook until tender.
4. Cautiously open the pressure cooker, put in the lime juice and
fenugreek leaves, and bring to a boil using high heat. Adjust
seasonings and remove the bay leaves, if required, then move to
a serving container, stir in the garam masala before you serve.
MUNG AND SPINACH SOUP Ⓥ

This recipe is called “Mung dal aur palak ka soop” in Hindi
Ingredients:
¼ teaspoon hot red pepper flakes, or to taste
1 cup dried split yellow mung beans (dhulli mung dal), sorted
1 medium russet (or any) potato, peeled and cut into small
pieces
bought)
1 teaspoon melted ghee (not compulsory)
2 cups firmly packed finely chopped fresh spinach (from 1
small bunch)
5 to 6 cups water
Directions:
1. Ready the ginger-garlic paste. Put the dal and potato with 5
cups water, the ginger-garlic paste, turmeric, red pepper flakes,
and salt in a moderate-sized saucepan and boil using high heat
approximately five minutes. Decrease the heat to moderate to
low and cook until the dal is soft and creamy, approximately 40
minutes. For a thinner soup, add another cup of water and boil
once more.
2. Put in the spinach and cilantro during the last 5 to ten minutes.
Move to a serving container.
3. Heat the oil (and ghee, if using) in a small saucepan over
medium-medium-high heat and put in the cumin seeds; they
coriander. Take the pan off the heat stir in the paprika, then mix
the spiced oil into the hot dal. Sprinkle the black pepper on top
and serve.
SINDHI SPLIT PIGEON PEA

SOUP ℗ Ⓥ
This recipe is called “Sindhi toor dal ka soop” in Hindi
Ingredients:
1 cup dried yellow split pigeon peas (toor dal), sorted and
chopped
2 to 3 tablespoons Tamarind Paste or lemon juice
5 cups water, or more as required
twelve to fifteen fresh curry leaves
Directions:
1. Ready the tamarind paste. Next, place the dal, ginger, green
chile peppers, tomato, turmeric, salt, and water into your
pressure cooker. Ensure that the lid is secure, and cook using
high heat until the regulator shows that the pressure is high,
then cook approximately half a minute more. Turn off the heat
and let the pressure release automatically, twelve to fifteen
minutes. Cautiously take the lid off, allow to cool down, then
pass everything through a food mill or a fine-mesh strainer and
place in a container.
to high heat and put in the cumin and mustard seeds; they
and decrease the heat until the spluttering diminishes. Swiftly
put in the curry leaves, stir a few seconds, then put in the
chickpea flour, paprika, and asafoetida and stir until the
chickpea flour is fragrant and golden, approximately a minute
or two.
3. 3. Stir in the dal soup, the tamarind, and more water if you
want, bring to a boil, and continue to boil, using moderate to
high heat the first two to three minutes and then over moderate
heat, approximately five to seven minutes, to blend the
flavours. Move to a serving container and serve hot.
VEGETABLE SOUPS
CABBAGE AND VEGETABLE

SOUP Ⓥ
This recipe is called “Bandh gobhi aur sabziyon ka soop” in
Hindi
Ingredients:
four to five cups finely chopped fresh vegetables, such as
celery, beets, green beans, cauliflower, carrots, bell peppers, and
any others
½ cup finely chopped fresh curry leaves
½ teaspoon freshly ground black peppercorns, or to taste
1 small head green cabbage, shredded
1 small onion, thinly chopped
2 cups finely chopped greens, such as spinach, mustard, turnip,
or beet greens, or any others
2 large round white (or any) potatoes, finely chopped
2 teaspoons dried mint leaves
Directions:
1. Heat the oil in a big stockpot or saucepan over moderate heat
and cook the onions and green chile peppers approximately five
minutes. Put in the potatoes, chopped vegetables, cabbage,
greens, and tomatoes and cook, stirring, another 5 minutes.
2. Put in the water and bring to a boil using high heat. Next, cover
the pan and cook until the vegetables become soft,
approximately fifteen minutes. Stir in all the rest of the
ingredients and cook until everything is nice and soft,
approximately fifteen minutes more, then serve.
CARROT AND GINGER SOUP

This recipe is called “Gajjar-adrak ka soop” in Hindi
Ingredients:
1 cup light cream or plain yogurt (any kind), whisked until the
1 pound carrots, unpeeled, crudely chopped
1 teaspoon dry-roasted and crudely ground black pepper (See
2 bay leaves
5 to 6 cups water
Directions:
1. Ready the black pepper. Next, heat the oil in a big non-stick
wok or saucepan using moderate to high heat and cook the bay
leaves and cumin seeds, stirring frequently; they should sizzle
when they touch the hot oil. Swiftly put in the onion and cook,
minutes. Put in the ginger and cook another minute.
2. Put in the carrots and cilantro and cook, stirring, until the
carrots are golden, approximately seven minutes. Add 5 cups
water and the salt and bring to a boil using high heat. Decrease
the heat to moderate to low, cover the pan and simmer until the
carrots are soft, approximately ten minutes.
3. Allow to cool, remove the bay leaves, then purée the carrots
with all the juices using a blender until the desired smoothness
is achieved. Return to the pan and boil until the soup is reduced
by approximately one quarter (For a thinner soup, put in the
rest of the 1 cup water and boil once more.) stir in the cream or
yogurt and bring to a quick boil. Move to a serving container,
stir in the lemon juice, garnish with black pepper before you
serve.
CHILLED POTATO SOUP

This recipe is called “Aalu ka thanda soop” in Hindi
Ingredients:
¼ cup crudely chopped fresh cilantro, including soft stems
1 pound russet (or any) potatoes
1 teaspoon minced fresh mint
2 cups non-fat plain yogurt or 1 cup light cream and 1 cup
yogurt
2 cups water
Directions:
1. Boil the potatoes in lightly salted water to cover until tender,
then peel and crudely cut them. Heat the oil in a big saucepan
over moderate heat and put in the mustard seeds; they should
decrease the heat until the spluttering diminishes. Swiftly put in
the onion and cook, stirring until a golden colour is achieved,
approximately five minutes.
2. Put in the asafoetida, ginger, curry leaves, mint, and cilantro,
and stir 1 minute. Put in the coriander, salt, and potatoes, and
cook, stirring, until the potatoes are golden, approximately
eight to ten minutes. Put in the water and bring to a boil using
and simmer until the potatoes start to break, approximately five
minutes.
3. Allow to cool, then move to a blender or food processor and
process until the desired smoothness is achieved. Move to a
serving container, stir in the yogurt (or cream and yogurt),
adjust the seasoning, and refrigerate at least two hours or until
ready to serve. Garnish with the black pepper and serve.
CURRIED GREEN PEA SOUP

This recipe is called “Muttar ka soop” in Hindi
Ingredients:
¼ teaspoon freshly ground black pepper
1 cup plain yogurt, any kind
1 small crudely chopped onion
1 teaspoon cornstarch
2½ cups fresh or thawed frozen green peas
6 to 7 cups water
Directions:
1. Put the peas and 2 cups water in a moderate-sized saucepan and
low, cover the pan, and simmer until the peas become soft,
approximately twenty minutes. Allow to cool, then move along
with the water to a blender or food processor and process until
the desired smoothness is achieved. Move to a container.
2. In the same blender, mix together and pulse the yogurt,
cornstarch and another cup of water. Move to a container and
save for later. Next, combine and pulse the onion, green chile
peppers, ginger, and garlic until the desired smoothness is
achieved.
3. Heat the oil in a big non-stick wok or sauce-pan over moderate
heat, put in the processed onion-garlic mixture and cook,
minutes. Put in the coriander and cumin, then put in the puréed
peas, salt, and the rest of the 3 cups water and bring to a boil
using high heat. Decrease the heat to moderate to low, cover the
pan, and simmer approximately ten minutes.
4. Stir in the puréed yogurt, raise the heat to medium-high, and
boil until the soup is smooth, approximately three minutes.
Move to a serving container, garnish with the black pepper
before you serve.
GOAN CAULIFLOWER SOUP
This recipe is called “Goa ka gobhi soop” in Hindi
Ingredients:
1 pound russet (or any) potatoes, peeled and chopped
1 tablespoon grated pepper Jack cheese
2 cups cauliflower florets (from approximately a 1-pound head)
2 cups shredded cauliflower leaves or any other greens
2 teaspoons olive oil
7 to 8 cups water
Directions:
1. Put the potatoes, onion, cauliflower, garlic, and 6 cups water in
a big saucepan and bring to a boil using high heat. Decrease the
heat to moderate to low, cover the pan and simmer until the
vegetables are soft, for approximately half an hour.
2. Let the vegetables cool, then purée using a blender or a food
processor until the desired smoothness is achieved. Return to
the saucepan. Put in the rest of the water, olive oil, cauliflower
leaves, and salt. Cover and simmer over moderate heat, stirring
as needed, until the greens are soft, approximately twenty
minutes. Move to a serving container, garnish with the cheese
before you serve.
PUMPKIN SOUP Ⓥ
This recipe is called “Pethae ka soop” in Hindi
Ingredients:
¼ teaspoon kalonji seeds
½ pound pumpkin, peeled, seeded, and crudely chopped, or 1
(15-ounce) can pumpkin (not pumpkin pie filling)
½ pound round white (or any) potatoes, crudely chopped
½ teaspoon fenugreek seeds, crudely ground
1 teaspoon fennel seeds, crudely ground
1 teaspoon fresh lime or lemon juice
5 to 6 cups water
Directions:
1. Put the pumpkin (if using fresh), potatoes, onion, ginger, garlic,
green chile peppers, turmeric, salt, and 4 cups water in a big
saucepan and bring to a boil using high heat. Decrease the heat
to moderate to low, cover the pan and simmer, until the
vegetables are soft, for approximately half an hour. (If using
canned pumpkin, mix it into the soup in step 2, after it has been
passed through the food mill or processed.)
2. Allow to cool, and pass soup through a food mill into a
container or process Using a food processor. Return to the pan
and stir in the lime juice. Stir in 1 to 2 cups water and boil
using high heat approximately two minutes. Tweak the
seasonings to your taste.
3. Heat the oil in a small-sized non-stick wok or saucepan using
moderate to high heat and add all the seeds; they should sizzle
when they touch the hot oil. Swiftly mix the spiced oil into the
soup and simmer approximately five minutes to blend the
flavours. Serve.
ROOT VEGETABLE SOUP Ⓥ℗

This recipe is called “Jadhi sabziyon ka soop” in Hindi
Ingredients:
four to five cups crudely chopped root vegetables, such as
beets, kohlrabi, potatoes, turnips, and carrots
½ teaspoon ajwain seeds, crudely crushed
Snipped chives
Directions:
1. Put the all the root vegetables into your pressure cooker. Put in
the onion, tomato, green chile peppers, ginger, cilantro, and 3
cups water. Secure the lid of the pressure cooker and cook
high, then cook 1 minute. Turn off the heat and let the pressure
release automatically, twelve to fifteen minutes. Cautiously take
the lid off.
2. Allow to cool, then blend everything using a blender in 2 to 3
batches until the desired smoothness is achieved. For a very
smooth texture, pass the blended soup through a food mill,
adding the rest of the water as needed for desired consistency.
3. Return the soup to the pressure cooker, stir in the salt, black
pepper, and lemon juice and bring to a boil using high heat.
Decrease the heat to moderate to low and simmer another 5
minutes to blend the flavours. Move to a serving container.
and put in the cumin and ajwain seeds; they should sizzle when
they touch the hot oil. Swiftly put in the coriander and garam
masala and move the seasoned oil to the soup. Swirl lightly to
combine, with parts of it visible as a decoration. Sprinkle the
chives on top and serve.
SPINACH SOUP
This recipe is called “Palak ka soop” in Hindi
Ingredients:
½ cup plain yogurt (any kind), whisked until the desired
1 cup milk (any kind)
1 small (8- to 10-ounce) bunch fresh spinach, trimmed, washed,
and crudely chopped
1 tablespoon all-purpose flour
2 tablespoons crudely chopped fresh mint
4 cups water
Directions:
1. Put the spinach, cilantro, mint, onion, ginger, and garlic in a big
saucepan. Put in the water and bring to a boil using high heat.
Decrease the heat to moderate to low, cover the pan and
simmer, until the onions are soft, approximately ten minutes.
Allow to cool, then purée using a blender or food processor
2. Heat the oil in separate large non-stick wok or saucepan using
moderate to high heat, put in the flour and cook, stirring, until a
golden colour is achieved and very fragrant, approximately one
minute. Put in the milk in a thin stream, stirring continuously to
ensure no lumps form. Slowly, while stirring constantly, put in
the puréed spinach and the garam masala, and mix thoroughly.
Move soup to a serving container, put in the yogurt, stir mildly
to combine with parts of it visible as a decoration before you
serve.
YOGURT SOUPS
BASIC YOGURT SOUP

This recipe is called “Dahi ka soop” in Hindi
Ingredients:
1 tablespoon dried split yellow mung beans (dhulli mung dal),
sorted and washed in 3 to 4 changes of water
1 tablespoon dried yellow urad beans (dhulli urad dal), sorted
1½ cups water
stems
3 cups plain yogurt (any kind), whisked until the desired
3 tablespoons long grain white rice
Directions:
1. In a small-sized non-stick or cast-iron skillet over moderate
heat, dry-roast together the rice, both the dals, and the cumin
seeds, stirring and shaking the skillet until the mixture is
fragrant and golden, approximately three minutes. Move to a
spice or a coffee grinder and grind to make it as fine as
possible.
2. Using a blender or food processor, mix together and pulse the
yogurt, water, green chile peppers, ginger, and garlic until the
desired smoothness is achieved. Stir in the turmeric, salt, and
the ground rice-dal mixture, and blend again until thoroughly
smooth.
to high heat and put in the mustard seeds and curry leaves; they
and decrease the heat until the spluttering diminishes.
4. Put in the asafoetida and the yogurt mixture and bring to a boil,
stirring constantly, using high heat. Decrease the heat to
moderate to low and simmer approximately ten minutes. Move
to a serving dish, stir in the cilantro before you serve.
ALMOND–POPPY SEED SOUP

This recipe is called “Badaam aur khas-khas ka soop” in Hindi
Ingredients:
¼ cup dry-roasted almonds (Homemade or store-bought)
½ cup Almond and Poppy Seed Paste
1 cup water
1 teaspoon freshly ground black pepper
2 bay leaves
2 cups lowfat milk
6 whole cloves
Directions:
1. Ready the nut-seed paste. Next, heat the oil in a big non-stick
wok or saucepan using moderate to high heat and cook the
cinnamon, cloves, cardamom pods, and bay leaves, stirring
frequently, for 1 minute. Put in the onion and continue to cook
until browned, approximately seven minutes. Put in the almond
and poppy seed paste, black pepper, and garam masala, and
five minutes.
the heat to moderate to low, put in the milk and simmer,
stirring, until the soup is thick, approximately ten minutes. In
the meantime roast the almonds.
3. Allow to cool, remove the bay leaves, then stir in the yogurt
and salt. Move to a serving container, refrigerate at least two
hours or up to two days before you serve. Garnish with the
roasted almonds and serve.
CHILLED ROASTED
VEGETABLE SOUP
This recipe is called “Bhuni sabziyon ka thanda soop” in Hindi
Ingredients:
1 large red onion, thinly chopped
2 large tomatoes, halved
3 large red bell peppers, stemmed, halved lengthwise, and
seeded
4 small Chinese or Japanese eggplants, halved lengthwise
Directions:
1. Ready the cumin seeds. Preheat the broiler. Put the bell pepper
halves, eggplants, tomatoes, onion, ginger, and garlic on a
baking tray and roast on the center rack of the oven broiler,
turning once in a while until the peppers and tomatoes are
charred and the onion, ginger, and garlic are golden,
approximately five minutes. Remove the pieces as they turn
golden.
2. Move everything to a blender, including accumulated juices.
(Deglaze the baking tray with ½ cup water, taking care to
dissolve the browned juices, then add to the blender also.) Put
in the cilantro and pulse until the desired smoothness is
achieved. Move to a large serving container.
3. Stir in the yogurt, garnish with the roasted cumin and black
pepper, refrigerate for at least 1 hour and maximum 1two hours
before you serve chilled.
MUSHROOM YOGURT SOUP

This recipe is called “Khumbi soop” in Hindi
Ingredients:
½ teaspoon dry-roasted and crudely ground black peppercorns
1 cup lowfat milk
1 pound white or brown mushrooms, quartered
seeds
3 to 4 medium leeks, white parts only, rinsed and finely
chopped
Directions:
1. Ready the cumin seeds and peppercorns. Next, heat the oil in a
big non-stick wok or saucepan using moderate to high heat and
cook the leeks and green chile peppers, stirring, until a golden
colour is achieved, approximately five minutes. Put in the
mushrooms and garlic, and cook, stirring, until a golden colour
is achieved, approximately seven minutes. (The mushrooms
will first release their juices and then dry out.) Allow to cool,
move to a food processor or a blender, and process until the
desired smoothness is achieved.
2. Put the yogurt in a big serving container and stir in the milk,
mushrooms, lemon juice, the prepared cumin and black pepper,
and the salt. Store, covered, in the fridge for minimum two
hours or until ready to serve. Garnish with scallion greens and
serve.
SPINACH YOGURT SOUP
This recipe is called “Palak aur dahi ka soop” in Hindi
Ingredients:
½ cup milk (any kind)
½ cup water
½ teaspoon dried ground fenugreek leaves
1 small (8- to 10-ounce) bunch fresh spinach, trimmed, washed,
and crudely chopped
1 teaspoon dried mint leaves
Directions:
1. In a saucepan, cover and cook the spinach with the water until
wilted, approximately five minutes. Move to a food processor
and process until the desired smoothness is achieved. With the
spinach still in your food processor, put in the green chile
peppers, yogurt, milk, and salt, and process once more until
blended and smooth. Move to a serving container.
moderate to high heat and cook the cumin and mustard seeds;
they should splutter when they touch the hot oil, so cover the
pan and decrease the heat until the spluttering diminishes.
Swiftly put in the mint and fenugreek leaves and move the
seasoned oil to the soup. Swirl lightly to combine, with parts of
it visible as a decoration before you serve.
VEGETABLE, YOGURT, AND
COCONUT SOUP
This recipe is called “Avial” in Hindi
Ingredients:
four to five cups crudely chopped fresh vegetables, such as
eggplant, bell peppers, carrots, zucchini, potatoes, onions,
cauliflower, pumpkin, kohlrabi
¼ cup finely chopped fresh cilantro, including soft stems + 2
tablespoons for garnish
1 (4-inch) piece of fresh coconut, shelled, peeled, and crudely
chopped, or ½ cup canned coconut milk
1 tablespoon fresh curry leaves
1½ cups plain yogurt (any kind)
3 cups water
Directions:
1. Put the vegetables, water, turmeric, and salt in a big non-stick
saucepan. Cover and bring to a boil using high heat. Decrease
the heat to medium and simmer until the vegetables are crisp-
tender, 20 to 25 minutes.
coconut (or coconut milk), chile peppers, and yogurt until the
desired smoothness is achieved, and then mix it into the
vegetable soup, along with the cilantro. Cover the pan and
simmer approximately ten minutes to blend the flavours. Move
to a serving container.
to high heat and put in the mustard seeds; they should splutter
when they touch the hot oil, so cover the pan and decrease the
heat until the spluttering diminishes. Put in the curry leaves and
asafoetida, stir a few seconds, then mix the spiced oil into the
soup. Garnish with chopped cilantro and serve.
YOGURT AND ROASTED

EGGPLANT SOUP
This recipe is called “Bhunae baigan aur dahi ka soop” in Hindi
Ingredients:
½ cup lowfat milk
1 pound small thin eggplants
1 teaspoon sesame seeds
Directions:
1. Roast and mash the eggplants according to the directions in the
“Roasting and Grilling Vegetables” section near the start of this
book. Next, place the roasted eggplant pulp using a blender or a
food processor, put in the yogurt, milk, and salt, and pulse until
the desired smoothness is achieved. Move to a serving
container.
2. Put the cumin seeds in a small-sized non-stick skillet and dry-
roast, stirring over moderate heat until fragrant and seems
grind crudely with the back of a big sized spoon. Combine with
the yogurt.
3. Same way, place the sesame seeds in the skillet and dry-roast
them until a golden colour is achieved, approximately one
minute. Sprinkle them over the soup as a decoration. Serve hot,
or refrigerate at least two hours and serve chilled.
FISH AND CHICKEN SOUPS
CASHEW CORN-CHICKEN
BROTH SOUP
This recipe is called “Kaaju-makki soop” in Hindi
Ingredients:
ten to twelve scallions, white and light green parts, minced (to
make 1 cup)
¼ teaspoon ground ginger
1 cup crudely chopped raw cashews
1 cup frozen corn kernels, thawed
1 cup lowfat milk
1 cup water
1 teaspoon crudely ground black pepper
3 cups reduced-fat low-sodium chicken broth, or 1 recipe Spicy
Chicken Broth
Directions:
1. Put the cashews and milk in a microwave-safe container and
cook on high 3 minutes. Remove from the microwave and set
aside to soak and soften, ten minutes.
2. Heat the oil in a big saucepan using moderate to high heat, put
in the scallions and garlic and cook, stirring, until barely
golden, approximately two minutes. Put in the broth and
simmer, approximately five minutes.
3. Using a food processor, combine and pulse the cashews, milk,
and corn to make a coarse purée. Move to the pan with the
broth. Rinse the processor with the 1 cup water and add to the
soup. Stir in the rest of the ingredients (except the cilantro) and
simmer another ten minutes to blend the flavours. Move to a
serving container, garnish with the cilantro before you serve.
CHICKEN AND CORN SOUP

This recipe is called “Murgh aur makki ka soop” in Hindi
Ingredients:
⅓ cup cornstarch
1 (15½-ounce) can cream-style corn
1 (2½- to 3-pound) chicken, skinned
1 to 3 fresh green chile peppers, such as serrano, diagonally
chopped or split in half along the length and seeded (not
compulsory)
2 large egg whites, lightly beaten
Directions:
1. Wash and put the chicken in a big saucepan. Put in the water
and salt and bring to a boil using high heat. Decrease the heat to
moderate to low, cover the pan, and simmer until the meat is
super soft, approximately forty five minutes.
2. With large tongs or a slotted spoon move the chicken to a
container. Once cool sufficient to hold, shred approximately 1
cup of the meat and reserve for the soup. (Cover and refrigerate
the rest of the chicken for another use.) Using a slotted spoon,
remove any scum from the broth, then stir in the corn and bring
to a boil using high heat. Decrease the heat to moderate to low
and simmer approximately five minutes.
3. Dissolve the cornstarch in approximately ⅓ cup water and add
it to the soup, stirring continuously to stop the formation of
lumps. carry on stirring until the soup thickens, approximately
two minutes.
4. Mix the egg whites with 2 to 3 tablespoons water and stir them
into the soup slowly. Keep stirring as you Put in the egg, or it
will coagulate into big lumps. Stir in the vinegar and the green
chile peppers, if using, sprinkle the black pepper on top and
serve hot.
CHICKEN SOUP WITH

CHAYOTE SQUASH
This recipe is called “Murgh aur chow-chow ka soop” in Hindi
Ingredients:
four to five small tomatoes (about 1 pound), crudely chopped
½ cup thinly chopped scallions, green parts only
1 large onion, halved along the length and thinly chopped
1 pound skinless, boneless chicken thighs
1 tablespoon melted butter
seeds
2 bay leaves
2 medium chayote squash, peeled or unpeeled, crudely chopped
2 to 3 tablespoons peeled minced fresh ginger
4 small russet (or any) potatoes, peeled or unpeeled, quartered
5 to 6 cups water
Directions:
1. Heat the oil and butter in a big non-stick wok or saucepan using
moderate to high heat and put in the ginger, cumin seeds, bay
leaves, black pepper, and green chile peppers. Cook, stirring,
2. Put in the onion, tomatoes, squash, potatoes, chicken, salt, and
water, and bring to a boil using high heat. Decrease the heat to
moderate to low, cover the pan, and simmer until the chicken is
opaque and fork-tender, 30 to 40 minutes.
3. Remove the bay leaves. Mash some of the potatoes and squash
pieces against the inside of the pot to thicken the soup. Put in
the lemon juice and garam masala and cook another few
minutes. Move to a serving container, stir in the cilantro and
scallion greens before you serve.
GINGER AND COCONUT MILK

CHICKEN SOUP
This recipe is called “Adrak aur nariyal vala murgh soup” in
Hindi
Ingredients:
1 (2½- to 3-pound) chicken, skinned
1 cup plain yogurt (any kind), whisked until the desired
2 cups water
2 teaspoons peeled minced fresh ginger
20 fresh curry leaves + 10 for final seasoning
4 dried red chile peppers, such as chile de arbol, with stems
Directions:
1. Rinse the chicken, then put it in a large saucepan. Add 4 cups
water and salt and bring to a boil using high heat. Decrease the
meat is super soft, approximately forty five minutes. In the
meantime, ready the coconut milk.
2. Using a slotted spoon, remove the chicken to a container. Once
cool sufficient to hold, cut the breast meat into ½-inch pieces
and reserve for the soup. (Use the rest of the chicken for
another recipe.) Using a slotted spoon, remove any scum from
the broth.
cilantro, green chile pepper, ginger, 20 curry leaves, coriander,
and cumin until a smooth paste is achieved. Put in the yogurt
achieved. Stir the mixture into broth and bring to a boil using
high heat. Decrease the heat to moderate to low, cover the pan,
and simmer approximately ten minutes to blend the flavours.
4. Stir in the reserved chicken pieces and the coconut milk and
simmer using moderate to low heat approximately five minutes.
Move to a serving container, cover, and keep warm.
moderate to high heat and put in the cumin seeds; they should
sizzle when they touch the hot oil. Swiftly put in the red chile
peppers, 10 curry leaves, and asafoetida, and put in the
seasoning to the soup. Swirl lightly to combine, with parts of it
visible as a decoration. Serve.
GOAN SHRIMP SOUP

This recipe is called “Goa ka jhinga soop” in Hindi
Ingredients:
1 pound medium (about 30) fresh or thawed frozen shrimp,
shell on, rinsed
1 tablespoon minced fresh garlic
2 tablespoons olive oil
2 to 3 fresh green chile peppers, such as serrano, halved
lengthwise
5 to 6 cups water
Directions:
1. Rinse shrimp well and place them and the water, ground
turmeric, and garlic in a big saucepan using high heat. Bring to
a boil, then decrease the heat to moderate to low, cover the pan,
and simmer until the shrimp are pink and opaque,
approximately five to seven minutes. Leaving the water in the
pan, remove the shrimp using a slotted spoon to a container.
Allow to cool, then shell and devein each shrimp and allow to
sit until the soup is ready.
moderate to high heat and cook the onion, stirring, until a
golden colour is achieved. Put in the tomatoes and cook until
tender, approximately five minutes. Move to the pan with the
shrimp-cooking water, put in the green chile peppers, and
simmer approximately five minutes to blend flavours.
3. Return shrimp to the pan, season with salt and black pepper,
garnish with cilantro before you serve.
SHRIMP, COCONUT MILK,

AND TOMATO SOUP
This recipe is called “Jhinga, nariyal doodh, aur tamatar ka
soop” in Hindi
Ingredients:
1 cup canned coconut milk
1 pound large (about 20) fresh or thawed frozen shrimp, shell
on, rinsed
1 tablespoon tamarind powder or 1 to 2 tablespoons fresh lemon
juice
1 to 3 fresh green chile peppers, such as serrano, chopped along
the diagonal or split in half along the length and seeded
2 tablespoons finely chopped scallion greens, chives, or cilantro
5 to 6 cups water
Directions:
1. Put the shrimp, 5 cups water, garlic, and salt in a big saucepan
moderate to low, cover the pan, and simmer until the shrimp are
pink and opaque, approximately three minutes. Remove the
shrimp from the soup with a slotted spoon, let them cool, then
shell and devein them, leaving the tails intact on half (reserve
the tailed shrimp for garnish).
2. Using a food processor or a blender, process the onion until a
smooth paste is achieved. Move to a container. Process the
tomato and cilantro until a smooth purée is achieved and move
to a separate container. Next, Put in the shrimps without the
tails to the work container and pulse a few times until they are
minced. Mix the shrimp pieces into the soup.
to high heat and cook the onion paste, stirring, until a golden
coriander and turmeric and stir another minute. Next, stir in the
puréed tomato and cilantro and the green chile peppers and
cook, stirring, until most of the fluids vaporize, approximately
five minutes.
4. Move to the soup. Put in the tamarind powder and coconut milk
moderate to low and simmer approximately five minutes. Move
to a serving container, stir in the reserved tails-on shrimp,
garnish with your choice of greens before you serve.
SALADS
Salads are enjoyed all over the world, and India is no exception. Indians
usually enjoy a salad as a side dish with a curry, but these also make great
meals on their own.
FRESH CHOPPED SALADS
(KACHUMBAR)
These salads are super easy to make. Just finely chop stuff up and mix!
ARMENIAN CUCUMBER AND

PEANUT SALAD Ⓥ
This recipe is called “Kakri ka Kachumbar” in Hindi
Ingredients:
½ cup roasted and lightly salted peanuts, crudely chopped
1 pound Armenian or any seedless cucumbers, finely chopped
2 teaspoons Marathi Curry Powder with Coconut and Sesame
Seeds (Homemade or store-bought)
Directions:
1. Ready the curry powder. In a serving container, combine the
cucumbers, peanuts, cilantro, green chile pepper and salt.
when they touch the hot oil, so cover the pan and decrease the
heat until the spluttering diminishes.
3. Swiftly put in the curry powder, asafoetida, and curry leaves,
and stir for a few seconds. Move to the salad. Mix thoroughly
and serve. If you wish to serve the salad chilled, mix only the
cucumbers, peanuts, cilantro, and green chile pepper, and chill
up to one day. Put in the spices just before you serve, or the salt
will draw out the juices from the ingredients and make the salad
too liquid.
CUCUMBER AND RED LENTIL

SALAD Ⓥ
This recipe is called “Kheera aur laal dal ra salaad” in Hindi
Ingredients:
½ cup red lentils (dhulli masoor dal), sorted, washed and soaked
in water to cover approximately two hours, then drained
1 teaspoon peeled minced fresh ginger
1¼ pounds pickling or seedless cucumbers, finely chopped
2 tablespoons finely chopped fresh cilantro, with soft stems
4 scallions, white and light green parts only, finely chopped
Directions:
1. In a serving container, combine the dal, cucumbers, scallions,
and cilantro.
to high heat and add all the spices; they should sizzle when they
touch the hot oil. Swiftly put in the ginger, stir for a few
seconds, then put in the lemon juice and salt. Move to the salad,
mix thoroughly and serve.
DAIKON, MUNG, PEANUT

SALAD Ⓥ
This recipe is called “Mooli, phooti mung dal aur moong-phalli
ka salaad” in Hindi
Ingredients:
½ cup raw shelled peanuts, red skin on
1 cup finely chopped daikon or red radish leaves
1 cup finely chopped daikon radishes
or to taste
1½ cups sprouted green mung beans (saabut mung dal) or store-
bought
1½ teaspoons Chaat Masala (Homemade or store-bought), or
more to taste
8 to 10 scallions, white parts only, thinly chopped
Directions:
1. Ready the chaat masala. Next, in a small-sized cast-iron or non-
stick skillet, roast the peanuts, stirring and swaying the pan,
over moderate heat until they are golden. Allow to cool, then
grind crudely with a mortar and pestle or a spice grinder.
2. In a serving container, combine the radishes, radish leaves,
mung dal, scallions, chile pepper, and ground peanuts. Put in
the chaat masala and lime juice and toss to mix. Serve, if
possible at room temperature.
GINGERED TOMATO
CUCUMBER SALAD Ⓥ
This recipe is called “Adrak vaala tamatar-kheerae ka salaad” in
Hindi
Ingredients:
¼ teaspoon ground ajwain seeds
½ pound Armenian or any seedless cucumbers, finely chopped
1 fresh green chile pepper, minced with seeds
1 pound yellow tomatoes, finely chopped
1 to 2 tablespoon fresh lime or lemon juice
1½ teaspoons Chaat Masala (Homemade or store-bought), or
more to taste
2 cups finely chopped romaine lettuce or fresh spinach leaves
Directions:
1. Ready the chaat masala. Next, mix everything in a big
container. Tweak the seasonings to your taste and serve. If you
wish to serve the salad chilled, combine all the ingredients
except the chaat masala and ajwain seeds, and chill up to one
day.
2. Put in the spices just before you serve, or the salt in the chaat
masala will draw out the juices from the ingredients and make
the salad too liquidy.
TOMATO SALADS
COLOURFUL TOMATO SALAD

Ⓥ
This recipe is called “Rang-birangae tamatar ka salaad” in Hindi
Ingredients:
1½ pounds firm vine-ripened tomatoes of mixed colors, crudely
chopped
2 to 3 cups mixed baby lettuce, mesclun, or other mixed greens
5 to 7 cherry or pear-shaped tomatoes of mixed colors
Directions:
1. Line a serving platter with the lettuce. Keeping a large non-
stick wok or saucepan tilted to one side, heat the oil and put in
the cumin and mustard seeds; they should sizzle instantly when
they touch the hot oil. Lay the pan flat, and swiftly Put in the
green chile pepper, curry leaves, asafoetida and lemon juice and
cook 1 minute.
2. Put in the tomatoes and stir softly until heated through, but still
firm, approximately a minute or two. Move to the lettuce-lined
platter and serve.
PAN-FRIED GREEN TOMATO

SALAD Ⓥ
This recipe is called “Bhunnae harae tamatar ka salaad” in
Hindi
Ingredients:
¼ cup finely chopped fresh cilantro, with soft stems
3 to 4 large unripe green tomatoes (about 1½ pounds), each cut
into 8 wedges
Directions:
1. Ready the chaat masala. Next, lay the tomato wedges in a
single layer in a big non-stick skillet. Drizzle the oil over them
and cook using moderate to high heat until the bottoms are
golden, approximately four minutes.
2. Turn each piece over, sprinkle the coriander and salt over them,
and cook until the other side is golden, approximately two
minutes.
3. Put in the lemon juice and cilantro, very cautiously mix
everything together, and cook approximately half a minute.
Move to a serving dish, sprinkle with the chaat masala before
you serve.
TOMATO, SCALLION, SEV
SALAD Ⓥ
This recipe is called “Tamatar, harae pyaz, aur sev ka salaad” in
Hindi
Ingredients:
Crudely ground black pepper, to taste
ten to twelve scallions, white and light green parts only, thinly
chopped
¼ cup packaged fine sev noodles
1 small lime
1 tablespoon minced fresh mint leaves
2 tablespoons minced fresh cilantro leaves
6 to 8 small, firm, vine-ripened tomatoes, cut into thin wedges
Directions:
1. Put the tomato wedges on a large serving platter and scatter the
scallions over them.
2. Slice the lime in half and microwave on high approximately
half a minute. Squeeze 1 or both the halves over the tomatoes.
Top with salt, black pepper, cilantro, mint, and sev noodles
before you serve.
CABBAGE SALADS
CABBAGE AND BROCCOLI

SALAD
This recipe is called “Bundh gobhi aur kaali mirch ka salaad” in
Hindi
Ingredients:
½ cup grated daikon radish
1 cup ½- to 1-inch broccoli florets
1 cup finely shredded romaine lettuce
1 teaspoon fresh lime juice
1½ teaspoons multi-colored peppercorns, dry-roasted, crudely
ground + more for garnish
2 cups finely shredded green cabbage
8 to 10 small cherry or pear-shaped tomatoes, halved
Directions:
1. In a large serving container, combine the cabbage, lettuce,
broccoli, tomatoes, daikon radish, and cilantro. In a small-sized
container, combine the yogurt, ginger, lime juice, salt, and
pepper, and add to the salad.
2. Roast the peppercorns. Toss the salad well then garnish with a
few coarse grindings from the peppermill. Serve.
KERAL CABBAGE AND RED

ONION SALAD Ⓥ
This recipe is called “Kerala ka bundh gobhi aur laal pyaz ka
salaad” in Hindi
Ingredients:
ten to twelve fresh curry leaves
1 green bell pepper, cut into thin matchsticks
1 small red onion, cut in half along the length and thinly
chopped
1 tablespoon distilled white vinegar
1 tablespoon sesame seeds, dry-roasted
2 cups shredded green cabbage
4 small tomatoes, cut into thin wedges
Directions:
1. Roast the sesame seeds. Next, in a big serving container,
combine the onion, cabbage, bell pepper, and tomatoes.
moderate to high heat and put in the mustard seeds; they should
decrease the heat until the spluttering diminishes. Swiftly put in
the red chile peppers and curry leaves and cook, stirring,
approximately half a minute. Put in the vinegar and salt and
move the mixture to the salad. Toss well, and garnish with
sesame seeds. Refrigerate up to two hours before you serve
chilled.
LEMONY CABBAGE SALAD Ⓥ

This recipe is called “Dakshini bundh gobhi salaad” in Hindi
Ingredients:
2 whole dried red chili peppers, such as chile de arbol
5 fresh curry leaves
Directions:
1. Heat the oil in a big non-stick wok or skillet over moderate heat
and put in the mustard and cumin seeds; they should sizzle
when they touch the hot oil.
2. Swiftly put in the red chili peppers and the fresh curry leaves
and stir a few seconds, then, put in the cabbage and cook
briefly—maximum ten to fifteen seconds. If you see the
cabbage wilting, move it to a big container instantly. Put in the
lemon juice and salt.
3. Toss and serve instantly, or refrigerate one to two hours to serve
chilled.
YOGURT COLESLAW
This recipe is called “Dahi-bundh gobhi ka salaad” in Hindi
Ingredients:
ten to twelve scallions, white and light green parts only, minced
¼ cup almond slivers, dry-roasted
1 cup finely diced bell peppers of mixed colors
1 cup plain yogurt (any kind), whisked until the desired
1 fresh serrano pepper, minced, with seeds
2 cups finely shredded purple cabbage
2 pickling cucumbers, grated
Ground paprika
Directions:
1. Ready the almonds and the chaat masala. In a moderate-sized
container, combine the yogurt, lime juice, serrano pepper,
ginger, chaat masala, black pepper, and salt.
2. Put the green and purple cabbage, bell pepper, cucumbers,
scallions, cilantro, and mint in a big container. Put in the yogurt
dressing and toss to mix thoroughly. Move to a wide serving
container, garnish with the paprika and almonds before you
serve.
MARINATED SALADS
CARROT AND CASHEW SALAD

Ⓥ
This recipe is called “Gajjar aur kajju ka salaad” in Hindi
Ingredients:
¼ cup grated fresh or frozen coconut or 2 tablespoons shredded
unsweetened dried coconut
¾ to 1 pound carrots, peeled and grated
15 to 20 raw cashews, crudely chopped
2 fresh green chile peppers, such as serrano, halved lengthwise
Directions:
1. In a large serving container, combine the carrots, coconut,
cashews, cilantro, salt, and lemon juice.
2. In a small saucepan, heat the oil over moderate heat and put in
the mustard and cumin seeds; they should splutter when they
touch the hot oil, so cover the pan until the spluttering
diminishes.
3. Put in the curry leaves, asafoetida, and green chile peppers and
cook, stirring, approximately one minute. Move to the carrots,
stirring softly to mix. Serve at room temperature or refrigerate
at least two hours to serve chilled.
LEMONY RED ONION RINGS

Ⓥ
This recipe is called “Nimboo vaalae pyaz” in Hindi
Ingredients:
¼ to ½ cup finely chopped fresh cilantro, including soft stems
1 teaspoon Basic Ginger Paste (Homemade or store-bought)
2 tablespoons fresh lemon or lime juice
4 to 6 small red onions, cut into rings
Directions:
1. Ready the ginger paste. Next, in a non-reactive container, place
the onions, put in the salt, and toss well. Cover and let marinate
approximately two hours at room temperature. Next, pour into a
fine-mesh strainer and drain all the juices and salt (or wash
under running water and then drain).
2. Move to a serving container and stir in the cilantro, lemon
juice, ginger paste, and red pepper flakes. Cover and place in
your fridge for approximately two hours in the fridge to
marinate. Serve chilled.
MARINATED PEANUT SALAD
Ⓥ
This recipe is called “Moong-phalli ka salaad” in Hindi
Ingredients:
½ cup orange juice
1 cup finely chopped, firm tomato
1 teaspoon ground dried mint leaves
2 cups raw peanuts, red skins removed
3 to 4 scallions, finely chopped
Directions:
1. Ready the chaat masala. Next, in a moderate-sized container
mix the orange juice, 1 teaspoon chaat masala, mint, salt, and
peanuts. Cover and marinate in the refrigerator, 2 to four hours.
2. Move the peanuts to a large non-stick skillet and cook using
moderate to high heat, stirring, approximately two to three
minutes, then decrease the heat to medium and cook until most
of the liquid evaporates. Move to a serving container and allow
to cool down. Next, stir in the tomato, scallions, cilantro, and
lemon juice. Sprinkle the rest of the chaat masala on top and
serve.
OKRA AND RADISH SALAD Ⓥ

This recipe is called “Bhindi aur mooli ka salaad” in Hindi
Ingredients:
ten to twelve small red radishes, thinly chopped
1 clove fresh garlic, peeled
1 fresh green chili pepper, such as serrano, stemmed
1 pound fresh tender okra, rinsed and patted dry
1 quarter-sized slice peeled fresh ginger
1 small tomato, crudely chopped
Directions:
1. Ready the chaat masala. Next, cut a thin slice off the stem end
of a piece of okra. Next, working from the stem down, make a
partial slit into the okra, stopping ½ inch from the tip. (This
forms a pocket for the marinade to penetrate but keeps the okra
intact.) Replicate the process for all the okra.
2. Bring a medium pot of water to a boil using high heat and put
in the okra. Cover the pan and turn off the heat. Remove the
okra after 1 minute, drain well and lay flat on a kitchen towel to
air-dry for a few minutes. Move to a work container, toss in the
radishes, and set aside.
3. Using a food processor or a blender, mix together and pulse the
onion, tomato, ginger, garlic, lime juice, and chile pepper until
minced. (Do not purée.) Put into the okra, put in the salt and
black pepper, and mix thoroughly. Cover and let the okra
marinate in the refrigerator, 2 to four hours. Move to a serving
platter, sprinkle with the chaat masala and serve.
ZUCCHINI PINEAPPLE SALAD
This recipe is called “Zucchini aur annanas ka salaad” in Hindi
Ingredients:
seeds
2 cups canned pineapple pieces, plus ¼ cup juice
4 to 6 zucchini, cut into ½-inch pieces
Directions:
1. Put the zucchini in a microwave-safe container. Cover and cook
in the microwave on high power approximately two minutes.
Allow to cool, then drain and move to a serving container.Put in
the pineapple and juice, green chile peppers, yogurt, salt, and
black pepper, and mix thoroughly.
and put in the cumin and ajwain seeds; they should sizzle when
they touch the hot oil. Swiftly put in the ginger and asafoetida,
cook another half a minute, and put in the lemon juice. Move to
the zucchini, stirring softly to mix. Serve at room temperature
or refrigerate at least two hours to serve chilled.
BEAN AND LEGUME SALADS
BLACK-EYED PEA SALAD

This recipe is called “Lobia ka salaad” in Hindi
Ingredients:
four to five scallions, white parts only, minced
¼ teaspoon ground black salt (not compulsory)
1 cup black-eyed peas (lobia), sorted, washed, and soaked
overnight in 2 cups water
1 large firm tomato, finely chopped
Several outer leaves of radicchio or butter lettuce, or
approximately 3 cups shredded greens
Directions:
1. Ready the chaat masala. Next, place the black-eyed peas and
soaking water, turmeric, and salt in a moderate-sized non-stick
to moderate to low, cover the pan, and simmer until all the
water evaporates, leaving behind beans that are soft and tender
but not broken, approximately one hour. (Pour in additional
water during cooking, if needed.)
2. Move to a container and stir in the tomato, scallions, ginger,
mint, green chile pepper, and lime juice. Allow to cool, then stir
in the yogurt.
to high heat and put in the cumin seeds; they should sizzle
when they touch the hot oil. Swiftly put in the coriander,
ground cumin, black salt, and paprika, stir for approximately
half a minute, and move to the black-eyed peas. Mix well.
Present the salad in radicchio or butter lettuce cups, or
mounded over a bed of shredded greens. Garnish with chaat
masala before you serve at room temperature or chilled.
CHICKPEA CHAAT SALAD Ⓥ

This recipe is called “Channa chaat” in Hindi
Ingredients:
four to five scallions, white parts only, thinly chopped
¼ cup water
½ cup fresh pomegranate seeds
1 large, firm vine-ripened tomato, finely chopped
1 small seedless cucumber, such as Armenian or Japanese,
finely chopped
1½ tablespoons Tamarind Paste
2 (15½-ounce) cans chickpeas, rinsed and drained well
Directions:
1. Ready the chaat masal and tamarind paste. Next, in a moderate-
sized container, combine the tomato, cucumber, scallions, ¼
cup of the cilantro and ½ teaspoon of the chaat masala.
heat then cook the garlic, ginger, and green chile pepper,
stirring, until a golden colour is achieved, approximately one
minute. Put in the ground coriander, the rest of the chaat
masala, and the rest of the cilantro, and stir for approximately
half a minute.
3. Put in the chickpeas, water, and tamarind, and cook, stirring as
needed, until the chickpeas become soft and all the fluids
vaporize, approximately four minutes.
4. Move to a serving platter. Lightly stir in the tomato mixture and
scatter the pomegranate seeds on top. Serve at room
temperature or chilled.
DEW BEAN SALAD Ⓥ

This recipe is called “Moth dal ki chaat” in Hindi
Ingredients:
four to five scallions, finely chopped
¼ cup any sonth chutney of your choice (Homemade or store-
bought)
⅓ cup finely chopped fresh cilantro, including soft stems
⅓ teaspoon ground turmeric
½ cup dried split yellow chickpeas (channa dal), sorted and
1 medium tomato, finely chopped
1½ teaspoons Chaat Masala (Homemade or store-bought), or to
taste1 cup dried dew beans (muth dal), sorted and washed in 3
3 to 4 cups water
Directions:
1. Ready the sonth chutney and the chaat masala. Next, place both
dals, the turmeric, cayenne pepper, salt, and water in a
moderate-sized saucepan and bring to a boil using high heat.
simmer until all the water has evaporated, approximately 25
minutes, leaving behind a soft-cooked, dry dal. Stir in the
ginger and allow to cool down.
2. When cool, stir in the tomato, scallions, lime juice, cilantro, and
chaat masala. Move to a serving dish, drizzle with sonth
chutney before you serve, if possible at room temperature.
MIXED SPROUTED BEAN &

POTATO VERMICELLI SALAD
Ⓥ
This recipe is called “Phooti mung dal aur aalu bhujia ki chaat”
in Hindi
Ingredients:
1 cup packaged potato vermicelli (aalu bhujia), store-bought
1 teaspoon New Delhi Street Food Masala or store-bought
Chaat Masala
3 cups sprouted mixed dals and grains, such as green mung
beans, green and red lentils, and whole-wheat kernels
Directions:
1. Ready the sprouted dals and grains in advance. Ready the
masala.
2. Next, mix everything in a big serving container and serve
instantly, before the vermicelli gets soggy.
PARSI SPROUTED BEAN

SALAD Ⓥ
This recipe is called “Parsi phooti dal ka salaad” in Hindi
Ingredients:
1 tablespoon Parsi Garam Masala with Star Anise or store-
bought garam masala
1 tablespoon sprouted fenugreek seeds
1 teaspoon salt or to taste
1 tomato, cut into wedges
2 tablespoons water
3 to 4 cups sprouted mixed dals, such as mung beans and green
lentils (Homemade or store-bought)
Directions:
1. Ready the sprouted beans in advance. Next, ready the masala
and the fenugreek seeds. Next, heat the oil in a moderate-sized
non-stick wok or saucepan using moderate to high heat and
cook the onion, stirring, until a golden colour is achieved,
approximately five minutes. Put in the garam masala, green
chile pepper, and cilantro, and cook, stirring, approximately one
minute.
2. Put in the sprouted dals, fenugreek seeds, salt, and water, and
decrease the heat to moderate to low. Cover the pan and cook
from 3 to ten minutes, depending on the desired softness. Stir in
the lime juice. Move to a serving platter, garnish with tomato
wedges and serve warm or at room temperature.
RED BEAN SALAD

This recipe is called “Chotae rajma ka salaad” in Hindi
Ingredients:
½ teaspoon cumin seeds, dry-roasted and crudely ground
1 (1-inch) stick cinnamon, broken lengthwise
1 cup dried red (chotae rajma) or pinto beans, sorted, washed
and soaked overnight in 2 cups water
2 tablespoons Tamarind Paste or 1 tablespoon tamarind powder
Directions:
1. Ready the cumin seeds, tamarind paste, and chaat masala. Next,
place the dal and the soaking water, garlic, cardamom pods,
cinnamon, and salt in a moderate-sized non-stick saucepan and
low, cover the pan, and simmer until all the water evaporates,
leaving behind beans that are soft and tender but not broken,
approximately one hour. (Pour in additional water during
cooking, if needed.) Move to a serving container.
2. In a small-sized container, combine the cumin seeds, yogurt,
tamarind, ginger, green chile pepper, and chaat masala. Put into
the cooked beans and mix thoroughly, adjusting the seasonings,
if needed. Move to a serving dish, stir in the cilantro and mint
leaves before you serve, if possible at room temperature.
SOYBEAN-TOMATO SALAD Ⓥ
This recipe is called “Soyabean aur tamatar ka salaad” in Hindi
Ingredients:
¼ teaspoon crudely ground black pepper, or to taste
½ cup water
1 (1-inch) piece fresh ginger, cut into thin matchsticks
1 large, firm tomato, finely chopped
1½ cups frozen shelled soybeans, thawed
2 cups finely chopped dark green lettuce, such as romaine,
green leaf or red leaf
4 scallions, white and light green parts only, minced
Directions:
1. Ready the chaat masala. Next, place the soybeans and water in
a microwave-safe dish. Cook in the microwave on high power 5
to 6 minutes, or until the beans are very soft to the touch. Put
the lettuce, tomato, and scallion in a big serving container.
2. Heat the oil in a moderate-sized non-stick saucepan using
moderate to high heat and put in the ginger and cumin seeds;
they should sizzle when they touch the hot oil. Swiftly add first
the garlic, coriander, and black pepper, then the soybeans, the
rest of the cooking water, and salt. Cover and cook, stirring and
swaying the pan, until the soybeans are coated thoroughly,
3. Move to the container with the lettuce, tomato and scallion, and
put in the lemon juice and chaat masala. Toss and serve warm
or at room temperature.
SPROUTED MUNG AND

CABBAGE SALAD Ⓥ
This recipe is called “Phooti mung dal aur bundh gobhi ka
salaad” in Hindi
Ingredients:
¼ cup crudely chopped roasted peanuts
¼ cup fresh orange juice
1 cup thinly shredded green cabbage
1 cup thinly shredded red cabbage
1 tablespoon sesame seeds, dry-roasted
2 cups mixed baby greens, or any other lettuce
2 cups sprouted green mung beans (Homemade or store-bought)
4 small tomatoes, each cut into 6 to 8 wedges
Directions:
1. Ready the sprouted beans in advance. Ready the sesame seeds
and the chaat masala. Next, in a container, mix everything
except the sesame seeds, baby greens, and peanuts. Cover and
marinate at least two hours in a fridge.
2. Mound the mixture over a bed of baby greens, scatter the
sesame seeds and peanuts on top before you serve.
POTATO AND ROOT
VEGETABLE SALADS
POTATO SALAD WITH

YOGURT
This recipe is called “Aalu aur dahi ka salaad” in Hindi
Ingredients:
seeds
1½ pounds russet, red, or Yukon gold potatoes, peeled or
unpeeled
1½ teaspoons cumin seeds, dry-roasted and crudely ground
6 to 8 scallions, white parts only, finely chopped
Directions:
1. Ready the cumin seeds. Next, in a medium pan, cover the
potatoes with water, bring to a boil, and cook until tender,
approximately fifteen minutes. Drain, Allow to cool, then cut
into 3/4-inch pieces. Ready the cumin seeds. In a moderate-
sized container, combine the yogurt, salt, black pepper, and
scallions.
2. Heat the oil in a big skillet using moderate to high heat and
lightly cook the potatoes, stirring, approximately three minutes.
Put in the ginger, green chile peppers, cilantro, and salt, and
cook, turning as required, until the potatoes are golden on all
sides, approximately five minutes.
3. Move to a serving dish and drizzle the yogurt sauce and half the
roasted cumin over the potatoes. Mix lightly. Garnish with the
rest of the cumin and serve.
POTATO, SWEET POTATO,

AND PEA SALAD Ⓥ
This recipe is called “Aalu, shakkar-kandi, aur muttar ki chaat”
in Hindi
Ingredients:
½ cup finely chopped sweet onion or white parts of scallions
½ pound small, pale-fleshed sweet potatoes
½ to 1 teaspoon Chaat Masala (Homemade or store-bought)
1 pound small white potatoes
Directions:
1. Ready the tamarind paste and chaat masala. Next, in separate
pots, cover the white potatoes and sweet potatoes in lightly
salted water, bring to a boil, and cook until tender,
approximately fifteen minutes for the potatoes and fifteen to
twenty minutes for the sweet potatoes (depending on their
thickness). Drain and allow to cool down, then peel all the
potatoes. Cut each white potato in half lengthwise, and cut the
sweet potatoes into thick rounds.
2. In a large cast-iron or non-stick skillet, heat the oil using
moderate to high heat and cook the white potatoes and sweet
potatoes until a golden colour is achieved-brown on both sides,
approximately seven minutes, turning as required. As you cook
them, press each piece with the back of the spatula to flatten it
as much as possible. Move to a plate, and when they are cool
sufficient to handle, use clean fingers to crudely break each
piece into 2 or 3 smaller pieces.
3. Put in the peas to the same skillet and cook using moderate to
high heat, stirring, until barely golden, approximately four
minutes.
4. Mix the potatoes and sweet potatoes into the peas. Next, Put in
the tamarind paste, salt, cayenne pepper, chaat masala, and
cilantro and cook, turning a few times as required,
approximately two minutes. Adjust seasonings, adding more
salt, chaat masala, or tamarind, if required. Move to a serving
platter, top with the chopped onions before you serve.
RED POTATO CHAAT SALAD

This recipe is called “Laal aalu ki chaat” in Hindi
Ingredients:
1½ pounds small red potatoes, unpeeled
1½ teaspoons grated lemon peel (zest)
1½ to 2 teaspoons Chaat Masala (Homemade or store-bought)
Directions:
1. Ready the chaat masala. In a medium pot, cover the potatoes
with water, bring to a boil, and cook until tender, approximately
fifteen minutes. Drain, allow to cool down, then cut into ½-inch
pieces. (Do not remove the skin.)
2. In a large skillet, heat the oil using moderate to high heat and
add first the cumin seeds, then the lemon peel, mint, and green
chile pepper. Cook, shaking the skillet, approximately half a
minute. Put in the potatoes and salt and cook, flipping the
potatoes as required, until a golden colour is achieved on all
sides, approximately seven minutes. Decrease the heat if they
begin to brown too swiftly.
3. Put in the cilantro and lemon juice, cook another minute, then
stir in half the chaat masala. Move to a serving dish. Sprinkle
with the rest of the chaat masala and serve warm or at room
temperature.
SWEET POTATO SALAD Ⓥ

This recipe is called “Shakkar-kandi ki chaat” in Hindi
Ingredients:
1 tablespoon brown sugar
1 teaspoon cumin seeds, dry-roasted and crudely ground
2 tablespoons Tamarind Paste
4 small sweet potatoes (about 1 pound)
Directions:
1. Ready the cumin seeds and tamarind paste. In a large pot, cover
the sweet potatoes with water, bring to a boil, and cook until
tender, approximately fifteen minutes. Allow to cool, then peel
and cut into 3/4-inch pieces.
2. Put in a serving container and stir in all the rest of the
ingredients. Cover and refrigerate approximately one hour to
serve chilled.
TARO ROOT SALAD Ⓥ

This recipe is called “Arbi ki chaat” in Hindi
Ingredients:
½ teaspoon Chaat Masala (Homemade or store-bought), or to
taste
1 to 1½ tablespoons fresh lime juice
2 to 3 tablespoon finely chopped fresh cilantro, including soft
stems
6 to 8 small taro roots (about 1 pound)
Directions:
1. Ready the chaat masala. Next, in a medium pot, cover the taro
root with water, bring to boil, and cook until tender,
approximately fifteen minutes. Allow to cool slightly, then peel
and cut into ½-inch pieces.
2. Put in a serving container and stir in all the rest of the
ingredients. Serve warm or at room temperature.
GREEN SALADS
COTTAGE CHEESE SALAD

WITH BABY GREENS
This recipe is called “Paneer Ka hara salaad” in Hindi
Ingredients:
½ cup any sonth chutney of your choice
1 cup peanut oil for deep-frying
4 cups mixed baby greens
bought), cut into ½-by-3-inch pieces
Directions:
1. Ready the paneer, sonth chutney, and chaat masala. Heat the oil
in a big non-stick skillet using moderate to high heat until it
achieves 325°F to 350°F on a frying thermometer or a small
piece of paneer cheese dropped into the hot oil surges to the
surface of the oil in fifteen to 20 seconds. Put in the paneer
cheese, 2 to 4 pieces at a time, and fry until barely golden, 30 to
40 seconds.
2. Move to a plate, allow to cool down, then when cool sufficient
to handle, crudely break them into ½-inch pieces. Mix the
pieces with ¼ cup sonth chutney and 1 teaspoon chaat masala.
Cover and keep warm.
3. In a small-sized container, combine the yogurt and the rest of
the sonth chutney. Toss the baby greens with this mixture and
spread them on a serving platter. Put the paneer cheese over the
greens, garnish with the rest of the chaat masala before you
serve.
PAN-ROASTED TOMATO MIX

SALAD
This recipe is called “Bhunae tamatar ka hara salaad” in Hindi
Ingredients:
four to five cups crudely broken mixed sweet and bitter greens,
such as iceberg, romaine, green oak, endive, and arugula, rinsed
and drained
½ cup buttermilk
1½ teaspoons Chaat Masala (Homemade or store-bought)
4 to 6 small firm vine-ripened tomatoes, crudely chopped
Directions:
1. Ready the chaat masala. Put the lettuce in a big salad container.
Heat the oil in a big non-stick skillet using moderate to high
heat, put in the tomatoes, ginger and salt, and cook, shaking the
skillet and turning the tomato pieces once or twice, until they
are soft but retain their shape, approximately three minutes.
Sprinkle half the chaat masala on top and move to the lettuce
container. Do not mix.
2. Put in the buttermilk and the rest of the chaat masala to the
skillet and stir, being sure to scrape the bottom of the skillet to
incorporate any tomato bits and juices into the buttermilk.
Bring to a boil using high heat. Allow to cool, then add it to the
salad and toss to mix. Top with freshly ground black pepper and
serve.
SPINACH SALAD
This recipe is called “Palak ka salaad” in Hindi
Ingredients:
½ teaspoon ground ginger
1 tablespoon melted honey
2 teaspoons cumin seeds, dry-roasted and crudely ground
5 cups firmly packed baby spinach leaves, trimmed, washed
well and spin-dried
Directions:
1. Ready the cumin seeds. Next, place the spinach leaves in a
salad container.
2. Heat the oil in a small saucepan and add first the ginger, then
the lemon juice and honey, and stir to mix. Turn off the heat
and allow to cool down. Stir in the yogurt, 1 teaspoon cumin
seeds, salt, and black pepper. Put into the spinach and toss
lightly to mix. Sprinkle the rest of the cumin seeds on top and
serve.
FRUIT SALADS
SAVORY SUMMER FRUIT

SALAD Ⓥ
This recipe is called “Phallon ki chaat” in Hindi
Ingredients:
1 cup cherries, pitted and halved
1 cup strawberries, crudely chopped
1 large mango, peeled and crudely chopped
1 to 2 teaspoons Chaat Masala (Homemade or store-bought)
2 pounds mixed fruits, such as peaches, nectarines, and apricots,
pitted and crudely chopped
Directions:
1. Ready the chaat masala. Next, in a big serving container,
combine the peaches, nectarines, apricots, and mango. Remove
approximately 1 cup of the mixed fruits, mash coarsely, and
return to the container.
2. Stir in the cherries and strawberries, then put in the ginger,
cilantro, mint, chili pepper, lime juice, and chaat masala. Mix
thoroughly and serve.
SPICY MIXED BERRY SALAD
Ⓥ
This recipe is called “Berriyon ki chaat” in Hindi
Ingredients:
1 teaspoon Chaat Masala (Homemade or store-bought), or more
to taste
2 to 3 cups fresh mixed berries, such as raspberries,
blackberries, and boysenberries
Finely chopped fresh mint leaves
Directions:
1. Rinse and drain the berries, blot with paper towels, then place
on a towel and allow to air-dry until as dry as possible.
2. In the meantime, ready the chaat masala. Move to a serving
container, put in the chaat masala, and toss lightly. Garnish with
mint leaves and serve.
NON-VEGETARIAN SALADS
EGG SALAD
This recipe is called “Andae ka salaad” in Hindi
Ingredients:
½ cup plain Yogurt Cheese
1 tablespoon dry-roasted sesame seeds
1 teaspoon Basic Curry Powder (Homemade or store-bought)
1 teaspoon dry-roasted and crudely ground cumin seeds
seeds
4 large eggs
Directions:
1. Ready the yogurt cheese. Next, ready the cumin, the sesame
seeds, and the curry powder. In a moderate-sized saucepan,
place the eggs in water to cover by 2 inches and bring to a boil
using high heat. Decrease the heat to medium, cover the pan
and simmer until hard-boiled, approximately ten to twelve
minutes. Allow to cool or plunge into cold water, shell them,
then cut finely.
2. Put the eggs in a big serving container, stir in all the rest of the
ingredients and serve.
GINGER-SHRIMP SALAD
This recipe is called “Adrak-jhinga ka salaad” in Hindi
Ingredients:
1 (1-inch) piece fresh ginger, peeled and cut into thin
matchsticks
1 each of red and yellow bell peppers, cut into thin 1½-inch
matchsticks
1 pound extra-large shrimp (about 20), shelled and deveined,
with tails left on
1 small seedless cucumber, such as Armenian or Japanese, cut
into thin 1½-inch matchsticks
1 teaspoon crudely ground ajwain seeds
2 cups mixed baby greens
Directions:
1. Ready the chaat masala. Put the shrimp in a big non-reactive
container. Put in the ginger, garlic, lime juice, ajwain seeds,
salt, cayenne and black peppers and mix thoroughly, ensuring
all the shrimp are coated thoroughly with the marinade.
Refrigerate approximately two hours.
to high heat and cook the mint leaves, stirring, approximately
half a minute. Put in the shrimp and the marinade and cook
until the shrimp are pink, approximately three minutes.
3. In a large container, combine the greens, bell peppers, and
cucumber, and toss with the chaat masala. Move to a serving
platter. Scatter the cooked shrimp over the greens, top with the
scallions before you serve.
MINCED CHICKEN AND

LENTIL WAFER SALAD
This recipe is called “Murgh keema aur paapad ki chaat” in
Hindi
Ingredients:
1 large russet potato, unpeeled
1 pound boneless, skinless chicken breasts, minced
1 red bell pepper, finely chopped
4 to 6 Spicy Lentil Wafers, microwaved for 1 minute each
Directions:
1. In a small pan, cover the potato with water, bring to a boil, and
cook until tender, approximately ten minutes. Allow to cool,
then peel, finely chop, and save for later. In a non-stick
saucepan, heat the oil using moderate to high heat and cook the
chicken, onion, ginger, garlic, green chile pepper, garam
masala, fenugreek leaves, and salt, stirring to break most of the
lumps, until the chicken is golden, approximately five minutes.
2. Add all the yogurt at once, and cook until most of the liquid has
evaporated and the yogurt is absorbed, approximately five
minutes.
3. Stir in the lime juice, red bell pepper, potato, and cilantro, and
cook another 3 minutes. Allow to cool. In the meantime, ready
the paapads.
4. Move the chicken and vegetables to a serving platter. Break the
paapads into small pieces and place them around the chicken.
Serve.
TANDOORI CHICKEN SALAD

This recipe is called “Tandoori murgh ki chaat” in Hindi
Ingredients:
1 (2- to 2½-pound) (1 recipe) Grilled Tandoori Chicken
1 large tomato, cut into ½-inch pieces
taste
1 teaspoon cumin seeds, dry-roasted and crudely ground
seeds
1½ tablespoons vegetable oil
2 to 3 small seedless cucumbers, such as Armenian or Japanese,
cut into ½-inch pieces
2 to 3 tablespoons fresh lemon or lime juice
Directions:
1. Ready the tandoori chicken, then pull the meat off the bone and
shred it. Ready the cumin seeds and the chaat masala. In a
serving container, combine the shredded chicken, tomato,
cucumbers, scallions, and cilantro.
to high heat and cook the ginger, stirring, until a golden colour
is achieved, approximately three minutes. Stir in the green chile
peppers and mint and stir approximately one minute. Next, Put
in the lemon juice and chaat masala and stir a few seconds. Put
into the chicken and mix thoroughly. Taste and adjust the
seasonings. Sprinkle with the roasted cumin and serve.
YOGURT RAITAS AND
PACHADIS
Most of the Indian recipes are quite spicy, even for the average Indian. This
makes yogurt an indispensable part of Indian cuisine. We Indians fire up
our tongues with something spicy, and then eat a spoonful of “raita” to
soothe our tongues. The feeling is heavenly, and if you haven’t tried doing
this yourself, what are you waiting for?
Not just the taste, yogurt is an insanely nutritious pro-biotic food that
enhances digestion, and overall health. Yogurt is converted into “raita” by
mixing it with seasonings, or fibrous foods, or both (usually both). Yogurt
by itself is quite nutritious, but when enriched and converted into raita, its
health benefits skyrocket!
BASIC RAITAS
SIMPLE SALT AND PEPPER

RAITA
This recipe is called “Namak aur Kaali mirch ka raita” in Hindi
Ingredients:
Freshly ground mixed peppercorns, such as red, black, green,
and white, to taste
Directions:
1. In a serving container, combine the yogurt, salt, and half the
mixed peppercorns.
2. Sprinkle the rest of the pepper on top as a decoration, and
refrigerate until ready to serve.
GINGER AND SCALLION

RAITA
This recipe is called “Adrak aur harae pyaz ka raita” in Hindi
Ingredients:
1 teaspoon sugar
1 to 2 tablespoons minced fresh mint leaves
1½ tablespoons peeled minced fresh ginger
5 to 6 scallions, white and light green parts, minced
Directions:
1. In a serving container, combine the yogurt, ginger, scallions,
sugar, and salt.
2. Garnish with paprika and mint before you serve.
ICED RAITA
This recipe is called “Mattha” in Hindi
Ingredients:
1 cup crushed ice (kept chilled)
Directions:
1. Mix everything together in a big container and serve instantly.
LEMON PICKLE RAITA

This recipe is called “Nimboo achaar ka raita” in Hindi
Ingredients:
1 tablespoon Crushed Lemon and Fresh Red Chile Pepper
Pickle
2 to 3 tablespoons snipped chives
Directions:
1. Ready the pickle. Next, place the yogurt in a serving container
and stir in the lemon pickle. Add salt and pepper, if required.
2. Put in the chives and stir mildly to combine, with some of them
visible as a decoration.
VEGETABLE RAITAS
BEET AND SCALLION RAITA

This recipe is called “Chukandar aur harae pyaz ka raita” in
Hindi
Ingredients:
four to five scallions, minced
2 tablespoons finely chopped cilantro
3 medium beets
Directions:
1. Put the beets in a small pan with water to cover by 2 inches and
low, cover the pan, and simmer until tender, approximately
fifteen minutes. Turn off the heat, allow to cool down, then peel
and cut finely. Let sit for about 1 tablespoon for garnish.
2. Put the yogurt in a serving dish and stir in the beets, scallions,
garlic, green chile pepper, salt, and black pepper. Garnish with
the reserved beets and the cilantro before you serve.
CUCUMBER AND RADISH
RAITA
This recipe is called “Kheera aur mooli ka raita” in Hindi
Ingredients:
1 large firm tomato, finely chopped
2 to 4 seedless cucumbers, grated (peeled or unpeeled)
Cilantro or mint leaves
twelve to fifteen red radishes, grated and squeezed
Directions:
1. Ready the chaat masala. Put the yogurt in a serving container.
Put in the cucumbers, radishes, tomato, green chile pepper,
chaat masala, salt, and pepper and stir to mix thoroughly.
2. Garnish with the paprika and cilantro or mint leaves before you
serve.
KASHMIRI MOREL
MUSHROOM RAITA
This recipe is called “Kashmiri gucchiyon ka raita” in Hindi
Ingredients:
¼ cup finely chopped fresh cilantro
1 medium onion, cut in half along the length and thinly chopped
1 medium russet potato
2½ teaspoons Kashmiri Raita Masala
8 to 10 large fresh or dried reconstituted morel mushrooms,
thinly chopped
Salt, to taste
Directions:
1. Boil the potato in lightly salted water to cover until tender, then
peel it and finely cut it. While it's cooking, ready the raita
masala. Next, place the yogurt in a big serving container and
stir in 2 teaspoons raita masala. Add salt, if required (there is
already some in the masala).
achieved, approximately two to three minutes. Put in the potato
and cook, stirring, approximately one minute, then put in the
morel mushrooms and cilantro and cook another minute. Move
to the yogurt, and mix thoroughly. Garnish with the rest of the
½ teaspoon raita masala and serve.
MUSTARD SEED RAITA

This recipe is called “Raayi ka raita” in Hindi
Ingredients:
1 small red onion, finely chopped
1 tablespoon yellow or brown mustard seeds
1 to 2 teaspoons mustard oil or peanut oil
3 to 4 pickling cucumbers, peeled and finely chopped
Directions:
1. In a mortar and pestle or a spice grinder, crudely grind all the
mustard seeds. Transfer to a small non-reactive container and
stir in approximately ½ cup yogurt and the salt. Set aside to
ferment at least 4 and maximum 1two hours at room
temperature.
2. Put the yogurt in a big serving container and stir in the
fermented mustard seed mixture. Stir in the cucumbers and
onions. Swirl in the mustard oil, garnish with the cilantro
before you serve.
POTATO AND BEET RAITA

This recipe is called “Aalu aur chukandar ka raita” in Hindi
Ingredients:
1 tablespoon sesame seeds
1 teaspoon sugar
2 small beets
3 small russet potatoes
Directions:
1. Put the potatoes and beets in a small sauce-pan with water to
cover and bring to a boil using high heat. Decrease the heat to
moderate to low, cover the pan, and simmer until tender,
approximately fifteen minutes. Turn off the heat, allow to cool
down, then peel and cut them finely.
2. While the beets and potatoes are cooking, place the sesame and
cumin seeds in a small-sized non-stick saucepan and dry-roast
using moderate to high heat until they are fragrant and seems
grind crudely in a mortar and pestle or a spice grinder.
3. Put the yogurt in a big serving container. Stir in the lemon
juice, ginger, sugar, salt, and half the sesame seeds. Stir in the
potatoes and fold in the beets. Sprinkle the rest of the sesame
seeds and the cumin seeds on top and serve.
POTATO AND CUMIN RAITA

This recipe is called “Jeerae aur aalu ka raita” in Hindi
Ingredients:
½ cup minced chives or scallion greens
½ red bell pepper, finely chopped
½ teaspoon black peppercorns, or to taste
1 large russet potato
1¼ teaspoons cumin seeds
2½ cups non-fat plain yogurt, whisked until the desired
Directions:
peel it, and cut it finely. Next, place the cumin and black
peppercorns in a small-sized non-stick saucepan and dry-roast
using moderate to high heat until they are fragrant and seems
grind crudely in a mortar and pestle or a spice grinder.
2. Put the yogurt in a serving container, stir in the potato, salt, and
half the ground cumin-pepper mixture.
3. Put in the chives and stir mildly to combine, with a few of them
visible as a decoration. Top with the rest of the cumin-pepper
mixture, scatter the red bell pepper over everything before you
serve.
POTATO-MUSTARD RAITA
This recipe is called “Aalu aur saag ka raita” in Hindi
Ingredients:
1 cup crudely chopped fresh spinach leaves
1 teaspoon ground pomegranate seeds
3 to 4 scallions, crudely chopped
Directions:
peel it, and cut it finely. Next, place the cumin in a small-sized
non-stick saucepan and dry-roast using moderate to high heat
until they are fragrant and seems slightly darker, approximately
two minutes. Allow to cool, then grind crudely in a mortar and
pestle or a spice grinder. Next, place the yogurt in a big serving
container; stir in the potato.
2. Using a food processor a blender, combine and pulse the
spinach, cilantro, and scallions until puréed. Move to the
yogurt. Put in the salt, pomegranate seeds, and half the cumin
and mix thoroughly. Sprinkle the rest of the cumin on top and
stir mildly with a fork, with most of it visible as a decoration.
Serve.
SPROUTED BEANS AND

VEGETABLE RAITA
This recipe is called “Phooti dalon aur sabziyon ka raita” in
Hindi
Ingredients:
½ cup sprouted split mung beans (mung dal) (Homemade or
store-bought)
1 cup sprouted red lentils (Homemade or store-bought)
1 small tomato, finely chopped
1 teaspoon dry-roasted sesame seeds
1 to 4 seedless cucumbers, grated (peeled or unpeeled)
Directions:
1. Ready the beans and lentils in advance. Ready the sesame seeds
and chaat masala.
2. Put the yogurt in a big serving container. Stir in everything
except 2 tablespoons of the red lentils, the sesame seeds, and
the chaat masala. Sprinkle the reserved red lentils and sesame
seeds on top, top with the chaat masala before you serve.
TOMATO AND MINT LEAVES

RAITA
This recipe is called “Tamatar aur pudinae ka raita” in Hindi
Ingredients:
¼ cup finely chopped fresh mint leaves
¼ teaspoon crudely ground black pepper
3 to 4 scallions, green parts only, thinly chopped
Directions:
1. Put the sesame and cumin seeds in a small-sized non-stick
saucepan and dry-roast using moderate to high heat until they
are fragrant and seems slightly darker, approximately two
minutes. Allow to cool, then grind crudely in a mortar and
pestle or a spice grinder.
2. Put the yogurt in a serving dish and stir in the mint, tomato,
scallions, garlic, and salt. Sprinkle black pepper and cumin on
top and stir mildly to combine, with parts of them visible as a
decoration. Serve.
RAITAS WITH HERBS AND
GREENS
FRESH SPINACH RAITA WITH

GINGER-LIME PICKLE
This recipe is called “Palak ka khatta raita” in Hindi
Ingredients:
⅓ teaspoon freshly ground black pepper, or to taste
1 small bunch (8 to 10 ounces) fresh spinach, trimmed of roots
only, washed and finely chopped
1 tablespoon Minced Ginger-Lime Pickle
Directions:
1. Ready the ginger-lime pickle in advance. Ready the cumin
seeds. Next, place the yogurt in a serving container. Put in the
spinach, ginger-lime pickle, salt, and black pepper, and stir to
mix.
2. Lightly swirl in the cumin seeds, with parts of them visible as a
decoration before you serve.
FROZEN SPINACH RAITA

This recipe is called “Barafeela palak raita” in Hindi
Ingredients:
¼ teaspoon black mustard seeds
¼ teaspoon ground black salt (not compulsory)
¼ teaspoon whole cumin seeds + 1 teaspoon dry-roasted and
crudely ground cumin seeds
1 (10-ounce) package thawed frozen spinach (reserve all juices)
1 teaspoon olive oil
A scant pinch ground asafoetida
Directions:
1. Ready the roasted cumin seeds. Next, place the yogurt in a
serving container. Stir in the salt and black salt.
2. Heat the oil in a small saucepan using moderate to high heat.
Put in the mustard seeds and ¼ teaspoon whole cumin seeds;
they should sizzle when they touch the hot oil. Swiftly stir in
the asafoetida, then the onion and ginger, and cook, stirring,
until a golden colour is achieved, approximately three minutes.
3. Put in the spinach plus all the juices and cook until most of the
fluids vaporize, approximately four minutes. Allow to cool,
then stir well into the yogurt. Mix half the roasted cumin into
the yogurt, sprinkle the rest of the on top before you serve.
GREEN RAITA
This recipe is called “Hara raita” in Hindi
Ingredients:
1 cup finely chopped yellow and red tomatoes
1 cup firmly packed fresh watercress leaves
2 to 3 cups non-fat plain yogurt, whisked until the desired
3 large scallions, crudely chopped
Directions:
1. Ready the cumin seeds. Next, Using a food processor or a
blender, combine and pulse the scallions, green chile pepper,
cilantro, and watercress until a smooth purée is achieved.
2. Put the yogurt in a serving container and stir in the puréed
greens and salt. Pile up the tomatoes in the center. (Do not mix
them into the raita.) Sprinkle the roasted cumin and black
pepper on top before you serve.
SAUTÉED SPINACH RAITA

This recipe is called “Bhuni palak ka raita” in Hindi
Ingredients:
¼ cup roasted peanuts, crudely chopped
½ teaspoon salt, or to tasteFreshly ground black pepper, to taste
1 small bunch fresh spinach (8 to 10 ounces), trimmed of roots
only, washed and finely chopped,
1 teaspoon sesame seeds, dry-roasted (See the dry-roasting
Directions:
1. Ready the cumin and sesame seeds. Next, heat the oil in a big
non-stick wok or saucepan using moderate to high heat and
cook the ginger and garlic, stirring, until a golden colour is
achieved, approximately one minute. Put in the spinach and
cook, stirring, until completely wilted and slightly golden, three
to five minutes. Set aside to cool.
2. Put the yogurt in a serving container. Put in the salt, then stir in
the cooled spinach, plus any juices that may have accumulated.
3. Lightly swirl in the cumin and sesame seeds, and the black
pepper, with parts of them visible as a decoration. Sprinkle the
peanuts on top andserve.
SPICY RAITA WITH LAMB'S

QUARTERS
This recipe is called “Bathuae ka raita” in Hindi
Ingredients:
1 to 2 teaspoons olive oil
2 cups finely chopped lamb's quarters leaves
Directions:
1. Put the leaves in a big saucepan of water to cover using high
heat and bring to a boil. Boil until soft, about four to five
minutes. Another way is to cover and cook in a microwave-safe
dish on high, approximately two to three minutes.
2. Allow to cool. Move to a food processor and pulse until crudely
chopped, or cut by hand.
3. Put the yogurt in a serving dish and softly stir in the greens. Put
in the scallions, salt, and black pepper, and mix once more.
and put in the chile pepper and cumin seeds; they should sizzle
when they touch the hot oil. Swiftly put them in to the yogurt,
swirl lightly before you serve.
TOFU AND GREENS MIX

RAITA
This recipe is called “Tofu ka hara raita” in Hindi
Ingredients:
½ teaspoon Roasted Cumin-Pepper Masala
1 (10½-ounce) package firm tofu, towel-dried and crudely
crumbled
1 cup crudely chopped fresh dry spinach leaves, rinsed and
blotted
Directions:
1. Ready the masala. Next, Using a food processor or blender,
combine and pulse the tofu, spinach, and cilantro until the
desired smoothness is achieved.
2. Move to a serving container, stir in the yogurt, ginger, scallions,
chile pepper, and salt. Garnish with the cumin-pepper masala
and serve.
TOFU AND MINT CHUTNEY

RAITA
This recipe is called “Tofu aur pudina chutni ka raita” in Hindi
Ingredients:
1 (10½-ounce) package firm tofu, towel-dried and crudely
crumbled
1 large red bell pepper, stemmed, seeded, and finely chopped
2 tablespoons Mint Chutney with Pomegranate Seeds
Directions:
1. Ready the chutney and the chaat masala. Next, place the yogurt
in a big serving container and stir in the chutney, chaat masala,
and salt.
2. Put in the tofu and mix once more. Garnish with the red bell
pepper and serve.
GRILLED OR ROASTED
VEGETABLE RAITAS
EGGPLANT AND SESAME

RAITA
This recipe is called “Baigun-til ka raita” in Hindi
Ingredients:
1 small oval eggplant, cut into 1-inch pieces
1 tablespoon dry-roasted sesame seeds
1 teaspoon crudely crushed ajwain seeds
3 to 4 drops sesame oil
Directions:
1. Ready the sesame seeds. Next, heat both the oils in a big non-
garlic and ajwain seeds, stirring, until a golden colour is
achieved, approximately half a minute. Put in the eggplant and
cook, stirring, until a golden brown colour is achieved,
approximately five to seven minutes. Cover the pan and cook
using low heat until the eggplant pieces are very soft,
approximately eight to ten minutes. Allow to cool.
2. Put the yogurt in a serving container. Put in the salt, then stir in
the cooled eggplant, plus any juices that may have
accumulated. Stir in the sesame seeds, with some of them
visible as a decoration. Serve.
GARLICK CHINESE
EGGPLANT RAITA
This recipe is called “Lambae baigan-lussan ka raita” in Hindi
Ingredients:
½ teaspoon freshly ground black pepper, to taste
1 pound long, thin Chinese eggplants, cut into ¼-inch diagonal
slices
Directions:
1. Ready the cumin seeds. Next, preheat the oven to 500°F. Put
the eggplant in a container and toss with the oil, garlic, and
cayenne pepper. Move to a broiler tray and roast on the center
rack until browned on the underside, approximately five to
seven minutes. Leaving the tray on the same rack, switch to the
broiler heat (or raise the heat to broil and move the tray to the
broiler, if required). Broil until the tops of the vegetables are
soft and mildly charred, three to five minutes. Allow to cool.
2. Put the yogurt in a big serving container and stir in the salt and
black pepper. Put in the roasted eggplant and cilantro, and mix
thoroughly. Garnish with the roasted cumin and paprika before
you serve.
GRILLED EGGPLANT RAITA

This recipe is called “Bhunae baigan ka raita” in Hindi
Ingredients:
½ teaspoon ground cayenne pepper
1 tablespoon dry-roasted sesame seeds (See the dry-roasting
2 teaspoons dry-roasted and crudely ground cumin seeds (See
2 to 3 (1¼ pounds) small eggplants, roasted, any method,
peeled, and mashed (See the “Roasting and Grilling Vegetables”
Directions:
1. Ready the cumin and sesame seeds. Ready the eggplants.
2. Put the yogurt in a serving container and stir in the mashed
eggplant. Put in the garlic, cilantro, cumin, cayenne pepper,
salt, and black pepper. Garnish with the sesame seeds and
serve.
GRILLED ZUCCHINI AND
ONION RAITA
This recipe is called “Bhuna ghia aur chotae pyaz ka raita” in
Hindi
Ingredients:
1 tablespoon Roasted Cumin-Pepper Masala
20 pearl onions, peeled
3 small zucchini
Directions:
1. Ready the cumin-pepper masala. Next, preheat a grill using
moderate to high heat, and grill the zucchini and onions
according to Roasting and Grilling Vegetables directions. Set
aside the onions. Let the zucchini cool, then lightly remove the
charred skin (leave some of the charred bits on for flavour), and
mash the zucchini.
2. Put the yogurt in a big serving container and stir in the zucchini
pulp, onions, cilantro, salt, and half the cumin-pepper masala.
Lightly swirl in the rest of the masala, with some of it visible as
a decoration. Serve.
ROASTED BELL PEPPER

RAITA
This recipe is called “Bhuni shimla mirch ka raita” in Hindi
Ingredients:
3 to 4 bell peppers of different colors, stemmed, seeded, and cut
into 3/4-inch pieces
Fresh mint leaves
Directions:
1. Preheat your oven to 500°F. Put the bell peppers in a container
and toss with the oil, garlic, and ajwain seeds. Move to a broiler
tray and roast on the center rack until browned on the
underside, approximately five to seven minutes. Leaving the
tray on the same rack, switch the oven to broiler heat (and
move the tray to the broiler, if required). Broil until the tops of
the vegetables are soft and mildly charred, three to five
minutes.
2. Put the yogurt in a big serving container, stir in the salt and
black pepper, then put in the roasted bell peppers. Garnish with
mint and serve.
FRESH AND DRIED FRUIT
RAITAS
BANANA RAITA
This recipe is called “Kaelae ka raita” in Hindi
Ingredients:
¼ cup any sonth chutney of your choice
¼ cup chopped raw almonds
1 tablespoon sugar
2 small ripe bananas, peeled and chopped diagonally
Directions:
1. Ready the chutney and the cumin seeds. Next, place the yogurt
in a container and stir in the sugar, salt, black pepper, and half
the almonds.
2. Gently stir in the bananas. Next, swirl in the sonth chutney,
sprinkle the cumin seeds and the rest of the almonds on top
before you serve.
DRIED FRUIT RAITA

This recipe is called “Sookhae phallon ka raita” in Hindi
Ingredients:
¼ cup any sonth chutney of your choice
½ cup lowfat milk
1 cup finely chopped mixed dried fruit, such as peaches, plums,
apricots, and raisins
Directions:
1. Ready the chutney and the masala. Next, place the milk and the
dried fruits in a microwave-safe container and cook on high,
approximately one minute. Cover the container and allow the
dried fruits to soften, approximately one hour. Allow to cool,
then move them, with the liquid, to a serving container.
2. Put in the yogurt, salt, pepper, and cilantro, and mix thoroughly.
Lightly swirl in the sonth chutney, with parts of it visible as a
decoration. Sprinkle the chaat masala on top and serve.
MANDARIN ORANGE RAITA

This recipe is called “Suntarae ka raita” in Hindi
Ingredients:
¼ cup shelled and crudely chopped raw peanuts, without the red
skin
1 cup canned mandarin orange segments, drained well
2 tablespoons finely chopped fresh mint leaves
2 teaspoons Chile Pepper Paste, or to taste
Directions:
1. Ready the chile paste and the chaat masala. Next, place the
yogurt in a serving container and stir in the chile paste, chaat
masala, and salt. Fold in the mandarin segments, ginger, and
mint leaves.
2. Put the peanuts in a small skillet and roast using moderate heat
until it begins to look golden and releases its fragrance,
approximately two minutes. Scatter over the yogurt mixture and
serve.
MANGO CHUTNEY RAITA

This recipe is called “Aam ki chutni ka raita” in Hindi
Ingredients:
½ cup Fragrant Mango Chutney Preserve
2 tablespoons Dessert Masala
Directions:
1. Ready the mango chutney and the dessert masala. Next, Using
a food processor or blender, combine and pulse the chutney and
1 cup yogurt until the desired smoothness is achieved.
2. Transfer to a serving container and stir in the rest of the yogurt.
Put in the dessert masala and stir mildly to combine, with parts
of it visible as a decoration.
MANGO-GINGER RAITA
This recipe is called “Aam-adrak ka raita” in Hindi
Ingredients:
2 large soft ripe mangoes
Directions:
1. Cut or peel off the skin of the mangoes, then cut around the
seed to make 2 cheeks of the flesh. Cut this fruit and the other
fruit left near the seed into ½-inch pieces. Put three-quarters of
the pieces in a shallow serving dish. Crudely mash the rest of
the quarter with a fork to make a textured, chunky sauce, and
set the sauce aside.
2. To the mango chunks, put in the yogurt, ginger, lemon juice,
green chile pepper, salt, and black pepper, and mix gently.
Drizzle the mango sauce on top and serve.
DUMPLING RAITAS
Tiny droplets of chickpea flour batter, deep-fried until a golden colour is
achieved and crisp, are called boondi. Many Indian home cooks rely on
them, sometimes as a main ingredient to make special raitas (in this
chapter) or curries, etc.
“Crispy Chickpea Batter Drops” or “boondi” can be made at home, but are
much more convenient to buy from a market because of the ultra-cheap
price and easy availability. Search for them in a nearby Indian store, or you
can always buy them online from amazon.
CRISPY CHICKPEA BATTER

DROPS RAITA
This recipe is called “Sookhi boondi ka raita” in Hindi
Ingredients:
½ teaspoon ground paprika for garnish
2 cups savory Crispy Chickpea Batter Drops (Boondi) or store-
bought
Directions:
1. Ready the boondi and the cumin. Next, place the yogurt in a
serving container and stir in the salt, black pepper, cumin, and
paprika.
2. Lightly stir in the boondi with some of them visible as garnish
(or just mound them all on top). Sprinkle the cilantro on top and
serve instantly (or the boondi will get soggy).
CRISPY URAD DAL

CROQUETTES IN YOGURT
This recipe is called “Sookhae dahi bhallae” in Hindi
Ingredients:
¼ cup any sonth chutney of your choice, such as Minty Sonth
Chutney with Mango Powder and Jaggery
½ cup lowfat milk
½ to 1 cup Fresh Coconut Chutney with Cilantro
1 tablespoon minced fresh cilantro, including soft stems
1 tablespoon minced fresh green mint leaves
seeds
2 teaspoons New Delhi Street Food Masala (Papri Masala)or to
taste
5 to 6 (½ recipe) Mung Bean Croquettes
Directions:
1. Ready the croquettes, cumin, masala, and chutneys in advance,
if possible. Put the yogurt in a big serving dish, stir in the
coconut chutney, milk, salt, black pepper, cayenne pepper, and
roasted cumin, and refrigerate until needed.
2. An hour before you serve, cut each croquette in half across the
width and add to the yogurt. Mix softly until all of the
croquettes are coated thoroughly with yogurt. Drizzle the sonth
chutney on top. Garnish with the masala, green chile peppers,
mint, and cilantro before you serve.
MUNG BEAN CROQUETTES

RAITA
This recipe is called “Pakaudhiyon ka raita” in Hindi
Ingredients:
½ teaspoon freshly ground pepper, or to taste
16 to 20 (1 recipe) Mung Bean Croquettes
2 tablespoons finely chopped fresh cilantro, with soft stems
2 teaspoons dry-roasted and crudely ground cumin seeds (See
3 cups water for soaking the croquettes
Directions:
1. Ready the cumin seeds and the croquettes. Next, place the
yogurt in a big serving container, stir in the salt, black pepper,
and 1 teaspoon cumin seeds, and refrigerate until needed.
2. An hour before you serve, put the water in a big saucepan,
bring to a boil, then remove from the heat and soak the
croquettes until they absorb the water and become soft,
approximately two to three minutes. Press lightly to see if the
center is soft; if not, add more water (if needed) and bring to a
boil again using high heat. When the croquettes are soft,
remove them from water; allow to cool down. Once cool
sufficient to hold, press each croquette between the palms of
your hands to squeeze out all the surplus water.
3. Put in the croquettes to the yogurt and mix softly until all
croquettes are coated thoroughly with the yogurt. Garnish with
the rest of the 1 teaspoon cumin, green chile pepper, and
cilantro before you serve.
RAITA WITH CHICKPEA

FLOUR PANCAKES
This recipe is called “Doiyon ka raita” in Hindi
Ingredients:
⅛ teaspoon salt, or to taste
¼ cup chickpea flour
¼ cup water
1 tablespoon finely chopped fresh cilantro, including soft stems
2 tablespoons minced scallions, white parts only
2 teaspoons Punjabi Raita and Buttermilk Masala
Directions:
1. Ready the masala. Next, in a small-sized container, combine the
chickpea flour, baking soda, salt, scallions, cilantro, and green
chile pepper. Put in the water to make a semi-thin batter. Set
aside for approximately half an hour to rest.
2. Heat 1 teaspoon of the oil in a moderate-sized non-stick skillet
over moderate heat. Add approximately 2 tablespoons of the
batter and spread it using a spatula to make a 3-inch pancake.
When the bottom turns golden, approximately one minute, turn
it over and slide it toward the side of the pan, making room for
others. Make similar pancakes with the rest of the batter,
starting in the center and moving out the side after the first side
turns golden. Add more oil, as needed.
3. When the bottoms of the pancakes at the side of the pan brown,
approximately one minute, turn them over and let the other side
brown, approximately half a minute, then remove to a plate.
Break each pancake into ½-inch pieces and set aside.
4. In a serving container, combine the yogurt, raita masala, and the
pancake pieces. Garnish with the mint and serve.
SOFTENED CHICKPEA
BATTER DROPS RAITA
This recipe is called “Bheegi boondi ka raita” in Hindi
Ingredients:
¼ cup lowfat milk
1 tablespoon finely chopped scallion, green parts only
1 tablespoon fresh cilantro
2½ cups Crispy Chickpea Batter Drops (Boondi) or store-
bought
3 cups boiling water for soaking the boondi
Directions:
1. Ready the boondi drops and cumin. Next, in a serving
container, whisk together the yogurt and milk until the desired
2. Immerse the boondi in boiling water, approximately 1 min-ute,
then move to a fine-mesh strainer and drain. Press lightly on the
boondi to squeeze out all the surplus water.
3. Put in the boondi to the yogurt, then stir in the salt, black
pepper, and half the cumin. Garnish with the rest of the cumin,
paprika, cilantro, and scallions before you serve.
SPICY MUNG BEAN

CROQUETTES RAITA WITH
SONTH CHUTNEY
This recipe is called “Pakaudhiyon ki chaat” in Hindi
Ingredients:
½ teaspoon ground paprika or cayenne pepper
1 tablespoon finely chopped fresh cilantro
seeds
16 to 20 (1 recipe) Mung Bean Croquettes
2 teaspoons New Delhi Street Food Masala
2 to 3 tablespoons Mint Chutney with Pomegranate Seeds
3 cups water for soaking the croquettes
Directions:
1. Ready the cumin and the masala, the sonth and mint chutneys,
and the croquettes—in advance, if possible.
2. Put the yogurt in a container, stir in the salt, black pepper,
cumin, ginger, and mint leaves, and refrigerate until needed.
4. Put croquettes in a big flat serving dish and cautiously pour the
yogurt over the croquettes until they are coated thoroughly. Add
more yogurt than you think is necessary, because the croquettes
will absorb some of it. Drizzle the sonth chutney over the
yogurt, then scatter the mint chutney on top. Garnish with the
chile peppers, cilantro, chaat masala, and paprika or cayenne
pepper before you serve.
URAD DAL CROQUETTES
RAITA
This recipe is called “Dahi-vadae” in Hindi
Ingredients:
ten to twelve (1 recipe) Punjabi-Style Fermented Urad Bean
Croquettes
½ cup lowfat milk
½ teaspoon ground black salt
1 to 3 fresh green chile peppers, such as serrano, stemmed +1
fresh green chile pepper, minced with seeds
3 cups water to soak croquettes
Directions:
1. Ready the croquettes and the sonth chutney. Next, in a small
skillet, dry-roast together the cumin, cayenne pepper, black salt,
and asafoetida over moderate heat, stirring and swaying the pan
until fragrant and seems slightly darker, approximately two
minutes. Allow to cool.
2. In a small food processor or blender, combine and pulse the
ginger and stemmed green chile peppers with 1 to 2
tablespoons of the yogurt until a smooth paste is achieved.
3. In a moderate-sized container, whisk together the rest of the
yogurt and milk until the desired smoothness is achieved. Stir
in the ginger-chile pepper mixture and most of the roasted
cumin-cayenne pepper mixture (save some for garnish), and
refrigerate.
5. Put the croquettes in a serving dish and pour the yogurt on top,
ensuring that each croquette is coated thoroughly with yogurt.
Add more yogurt than you think is needed, because the
croquettes will absorb some of it. Drizzle the sonth chutney
over the yogurt, then sprinkle the reserved cumin-cayenne
pepper mixture, paprika, minced green chile pepper, and
cilantro on top and serve.
MEAT RAITAS
GROUND LAMB RAITA

This recipe is called “Gosht ka raita” in Hindi
Ingredients:
¼ cup dried yellow split chickpeas (channa dal), sorted and
1 cup trimmed and ground leg of lamb
2 teaspoons Kashmiri Raita Masala
Directions:
1. Immerse the dal in water to cover, 1 hour. In the meantime,
ready the raita masala. Next, place 3 cups of the yogurt in a big
serving container. Stir in 1½ teaspoons of the raita masala.
Reserve.
2. Drain the dal, then place it and the lamb, onion, garlic, cilantro,
ginger, green chile pepper, coriander, and salt in a small-sized
non-stick skillet and cook, stirring, using moderate to high heat
until the lamb and onions brown, approximately five minutes.
Put in the rest of the 1 cup yogurt and cook, stirring until the
lamb and dal become soft, approximately twenty minutes.
3. Allow to cool, move to the container with the yogurt and
masala, and mix thoroughly. Garnish with the rest of the ½
teaspoon raita masala and serve.
SHREDDED CHICKEN RAITA

This recipe is called “Murgh ka raita” in Hindi
Ingredients:
½ recipe Pan-Cooked Chile-Chicken Thighs
2 to 3 tablespoons Crushed Lemon and Fresh Red Chile Pepper
Pickle
2 to 3 tablespoons snipped chives
Directions:
1. Ready the pickle in advance. Ready the chicken. Shred the
chicken pieces by hand or simply mince them into a food
processor and set aside.
2. Put the yogurt in a big serving container and stir in the lemon
pickle. Put in the chicken and mix thoroughly. Put in the chives
and stir mildly to combine, with some of them visible as a
decoration. Serve.
SOUTH INDIAN PACHADIS
These are raitas with South Indian seasonings, and taste quite different
compared to the raitas we saw above.
CHOPPED SALAD YOGURT

This recipe is called “Cachumbar pachadi” in Hindi
Ingredients:
1 tablespoon grated fresh coconut or shredded unsweetened
dried coconut
1 teaspoon dried white urad beans (dhulli urad dal)
1 teaspoon dried yellow split chickpeas (channa dal)
2 cups non-fat plain yogurt (do not whisk)
2 teaspoons peanut oil
3 cups finely chopped mixed fresh vegetables, such as tomato,
red and daikon radishes, cucumber, scallion, jicama, and
zucchini
Directions:
1. Put the chopped vegetables in a flat serving dish and stir in the
cilantro, ginger, coconut, green chile pepper, and salt. Next,
lightly fold in the yogurt.
should splatter when they touch the hot oil, so cover the pan
and reduce the heat until the spluttering diminishes. Swiftly add
both the dals, the asafoetida, and the curry leaves, and stir until
the dals are golden, approximately one minute. Move the
seasonings to the yogurt and stir mildly to combine, leaving
most of it visible as a decoration. Serve.
CUCUMBER PACHADI
This recipe is called “kheera pachadi” in Hindi
Ingredients:
1 to 2 teaspoons peanut oil
2 to 3 fresh green chile peppers, such as serrano, cut in half
along the length and seeded
3 small seedless cucumbers, peeled and grated
8 fresh green curry leaves
Directions:
1. Put the cucumbers, cilantro, and salt in a serving container, and
fold in the yogurt until just incorporated.
and reduce the heat until the spluttering diminishes. Add 5 of
the curry leaves and the green chile peppers and stir
approximately one minute. Move the seasonings to the yogurt
container and fold in gently. Lightly crumble the rest of the 3
curry leaves to release their aroma, and put them in to the
pachadi as a decoration. Serve.
GREEN PAPAYA AND

COCONUT PACHADI
This recipe is called “Hara papita aur nariyal pachadi” in Hindi
Ingredients:
¼ teaspoon ground black mustard seeds
½ cup grated fresh or frozen coconut
1 small seedless cucumber, grated
1 small unripe green papaya, peeled and grated to make 1 cup
1 teaspoon sugar
broken
chopped
2 small carrots, grated
Directions:
1. In a small food processor, combine and pulse the coconut,
cilantro, ginger, green chile peppers, sugar, salt, and ground
mustard seeds, adding approximately ¼ cup of the yogurt until
a smooth paste is achieved.
2. Put the yogurt in a serving dish and very lightly stir in first the
coconut paste, then the papaya, cucumber, and carrots, leaving
a few vegetables showing their color through the yogurt.
and cook the red chile peppers and mustard seeds; they should
splutter when they touch the hot oil, so reduce the heat and
cover the pan until the spluttering diminishes. Put in the
asafoetida and paprika, then move the seasonings to the pachadi
and stir it in, leaving some visible as a decoration. Serve.
GREEN TOMATO CHUTNEY

PACHADI
This recipe is called “Harae-tamatar ki chutni ki pachadi” in
Hindi
Ingredients:
1 teaspoon South Indian Sambar Powder (Homemade or store-
bought)
chopped with seeds
2 large firm green tomatoes, crudely chopped
Directions:
1. Ready the tamarind paste and sambar powder. Next, heat the oil
in a big non-stick wok or saucepan using moderate to high heat
and put in the mustard seeds; they should splutter when they
touch the hot oil, so cover the pan and reduce the heat until the
spluttering diminishes. Swiftly put in the green chile peppers,
tomatoes, and onion, and cook, stirring, until the tomatoes are
golden, approximately three minutes. Turn off the heat and
allow to cool down.
2. Move to a food processor or blender, put in the tamarind, curry
leaves, and salt, and process to make a smooth chutney.
3. Put the yogurt in a serving container and fold in the chutney,
with parts of it visible as a decoration. Top with the sambar
powder and serve.
MANGO AND COCONUT

PACHADI
This recipe is called “Aam aur nariyal ki pachadi” in Hindi
Ingredients:
1 large semi-ripe mango, peeled and cut into ½-inch pieces
1 tablespoon dried coconut powder (kopra) or unsweetened
shredded dried coconut
1½ cups non-fat plain yogurt (do not whisk)
Directions:
1. Put the mango pieces in a serving container and cautiously stir
in the coconut powder (or dried coconut), ginger, green chile
pepper, and salt. Next, fold in the yogurt.
to high heat and put in the red chile peppers and mustard seeds;
they should splutter when they touch the hot oil, so cover the
pan and reduce the heat until the spluttering diminishes. Swiftly
put in the asafoetida and curry leaves and stir for approximately
half a minute. Move to the yogurt and stir mildly to combine,
leaving most of it visible on top as a decoration. Serve.
MASHED POTATO AND

CILANTRO PACHADI
This recipe is called “Masslae aalu aur dhaniyae ki pachadi” in
Hindi
Ingredients:
1 cup non-fat plain yogurt (do not whisk)
1 pound russet (or boiling) potatoes
Directions:
1. Boil the potatoes in lightly salted water to cover until soft,
approximately twenty minutes. Allow to cool, then peel and
mash them crudely with a fork.
2. Heat 1 teaspoon oil in a moderate-sized non-stick wok or
saucepan using moderate to high heat and put in the cumin,
fenugreek, black pepper, and asafoetida. Stir approximately half
a minute. Put in the mashed potatoes, green chile pepper,
turmeric, and salt, and cook, stirring, using moderate to high
heat until heated through, approximately two minutes. Decrease
the heat to low, cover the pan, and cook, stirring intermittently,
3. Allow to cool to room temperature. Move to a serving container
and fold in the yogurt until just incorporated. Lightly stir in the
cilantro.
4. Heat the rest of the oil in a small-sized non-stick saucepan
using moderate to high heat and put in the red chile peppers and
mustard seeds; they should splutter when they touch the hot oil,
so cover the pan and reduce the heat until the spluttering
diminishes. Swiftly put in the dal and curry leaves and stir until
a golden colour is achieved, approximately half a minute. Move
to the yogurt container and stir mildly to combine, leaving most
of it visible as a decoration. Serve.
PUMPKIN AND TAMARIND

PACHADI
This recipe is called “Imli-petha ki pachadi” in Hindi
Ingredients:
½ teaspoon black peppercorns, crudely ground
1 pound pumpkin or any other orange squash, peeled and cut
into ½-inch pieces
1 teaspoon dried coconut powder
1 teaspoon fenugreek seeds, crudely ground
1 teaspoon melted ghee
2 teaspoons dried tamarind powder
Directions:
moderate to high heat then put in the fenugreek, black
peppercorns, and asafoetida; stir for approximately half a
minute. Stir in the pumpkin, green chile pepper, and salt, and
cook, stirring, using moderate to high heat until heated through,
approximately two minutes. Decrease the heat to low, cover the
pan and cook, stirring intermittently, until the pumpkin is soft,
20 to 30 minutes.
2. Put in the tamarind and coconut during the last 5 minutes of
cooking. When completely cooked, stir in the cilantro and
allow to cool down to room temperature. Move to a serving
container and fold in the yogurt until just incorporated.
3. Heat the ghee in a small-sized non-stick saucepan using
moderate to high heat and put in the red chile peppers and
diminishes. Swiftly move to the yogurt container, mix lightly
before you serve.
RICE FLAKES PACHADI

This recipe is called “Poha pachadi” in Hindi
Ingredients:
1 cup pressed rice flakes (poha), sorted
1 tablespoon grated fresh or frozen coconut or shredded
unsweetened dried coconut
1 teaspoon coconut or peanut oil
Directions:
1. In a skillet, dry-roast the rice flakes, coconut, cilantro, and
green chile pepper over moderate heat until it begins to look
golden and releases its fragrance, approximately two minutes.
Put the yogurt in a serving container and stir in the roasted rice
flakes mixture and salt.
and put in the curry leaves and mustard seeds; they should
cover the pan until the spluttering diminishes. Mix in the
paprika and asafoetida, then instantly move the seasonings to
the yogurt and stir mildly to combine, with parts of it visible as
a decoration. Serve.
SAUTÉED BANANA PACHADI

This recipe is called “Bhunae kaelae ki pachadi” in Hindi
Ingredients:
¼ cup grated fresh or frozen coconut
¼ teaspoon + ½ teaspoon salt, or to taste
1 teaspoon hot red pepper flakes, or to taste
2 medium firm ripe bananas, peeled and cut into ¼-inch pieces
Directions:
1. In a serving container, combine the yogurt, coconut, ¼ teaspoon
salt, and black pepper. In a spice or a coffee grinder, mix
together and grind the mustard, cumin, and fenugreek seeds,
and the asafoetida, curry leaves, and red pepper flakes until
fine.
to high heat and put in the ground spice mixture; it should
sizzle instantly. Swiftly put in the bananas and ½ teaspoon salt
and cook, flipping the pieces carefully, until a golden colour is
achieved on both sides, approximately three minutes.
3. 3. Stir in the lemon juice and cook another minute. Move the
seasoned bananas to the yogurt and stir mildly to combine, with
parts of them visible as a decoration. Refrigerate at least two
hours to chill, then serve.
SAUTÉED TOMATOES AND

COCONUT PACHADI
This recipe is called “Bhunae tamatar aur nariyal ki pachadi” in
Hindi
Ingredients:
¼ cup fresh or frozen grated coconut or unsweetened shredded
coconut
½ cup Coconut Milk (Homemade or store-bought)
1 tablespoon peanut or coconut oil
seeds
Directions:
1. Ready the coconut milk. Next, in a serving container, lightly
combine the yogurt, coconut milk, ginger, cilantro, green chile
peppers, coconut, and salt. (It should not be smooth.)
to high heat and put in the red chile peppers, dal, mustard and
diminishes. Swiftly put in the curry leaves and stir for
approximately half a minute. Put in the tomatoes and cook,
stirring, until tender, approximately two minutes, then fold
everything into the yogurt. Serve.
TOMATO AND CUCUMBER

PACHADI
This recipe is called “Tamatar aur kheera pachadi” in Hindi
Ingredients:
four to five small seedless cucumbers, peeled and finely
chopped
2 to 3 fresh green chile peppers, such as serrano, cut in half
along the length and seeded
A few fresh cilantro leaves
Directions:
1. Put the cucumbers, tomato, cilantro, and salt in a serving
when they touch the hot oil, so cover the pan and reduce the
heat until the spluttering diminishes. Swiftly put in the dal and
stir until a golden colour is achieved, approximately half a
minute, then put in the cumin seeds, curry leaves, and
asafoetida and stir another half a minute. Move the seasonings
into the yogurt container and fold in gently. Garnish with the
green chile peppers and cilantro leaves before you serve.
TOMATO, CUCUMBER, AND

ONION YOGURT
This recipe is called “Tamatar, kheera, aur pyaz ki pachadi” in
Hindi
Ingredients:
four to five small seedless cucumbers, peeled and finely
chopped
½ cup finely chopped fresh cilantro, including soft stems +
extra for garnish
1 small white onion, cut in half along the length and thinly
chopped
1 teaspoon dried yellow split pigeon peas (toor dal)
1½ cups non-fat plain yogurt (do not whisk)
2 dried red chile peppers, such as chile de arbol, crudely broken
2 fresh green chile peppers, such as serrano, diagonally chopped
thin ½ teaspoon ground fenugreek seeds
stems
Directions:
1. Put the cucumbers, tomato, onion, cilantro, and salt in a serving
to high heat and put in the red chile peppers and ginger, stir a
few seconds, then put in the cumin and mustard seeds; they
and reduce the heat until the spluttering diminishes. Swiftly add
both dals, curry leaves, green chile peppers, and fenugreek, and
stir until a golden colour is achieved, approximately one
minute. Move seasoning into the yogurt container and fold it in
gently. Garnish with the cilantro leaves and serve.
PANEER CHEESE
The most widely eaten and easily available cheese of India is called
“Paneer”. In India, most of the paneer is made from buffalo’s milk, and in
the USA, it is made from cow’s milk. Paneer is easily available in stores all
across the world, and it can also be made quite easily at home. If you’re
living in the USA and are having a hard time finding paneer, just grab some
“Ricotta Cheese”. Ricotta cheese is basically paneer, and can be used
instead of traditional Indian paneer in every recipe in this section. If you’re
a vegan, use tofu instead of paneer.
Paneer is basically the solid component of milk. It is obtained by separating
it from the liquid whey component of milk. This can be done by a number
of sour agents like lemon juice, vinegar, yogurt, citric acid, etc. Once the
milk has broken down, the paneer can be separated from the whey by
draining the whey with the help of something like a cheesecloth.
Paneer is a plain canvas- both in taste, and appearance. It appears pure
white, and has a very mild taste. It pretty much takes the appearance and
taste depending on how you cook it, and what kind of seasoning you use. It
is also a great source of protein for vegetarians.
Paneer is a very versatile food. It can be cooked like you cook meat kebabs,
it can be cooked into a curry, or just eaten by itself with or without
seasoning. It is due to this versatility I had to dedicate a whole section to
this one particular ingredient. So, without much ado, let us jump right into
the recipes!
HOMEMADE PANEER CHEESE
Yield: About 8 ounces Paneer Cheese
Ingredients:
½ gallon milk
1 (2-foot-square) piece fine muslin or 8-foot-piece cheesecloth
folded in 4 layers
2 cups plain yogurt, whisked until the desired smoothness is
achieved, or 3 to 4 tablespoons fresh lime or lemon juice
Directions:
1. Pour the milk in a big and heavy pan, add the salt, and bring to
a boil using high heat, stirring slowly. Immediately before the
milk boils and the bubbles spill over, stir in the yogurt or the
lemon juice and stir slowly, until the milk curdles and divides
into curds and translucent green liquid whey, approximately a
minute or two. Remove pan from the heat.
2. Pour the curdled milk into a big container through a
cheesecloth or muslin. The whey will pass through, and paneer
cheese will be left behind in the muslin/cheesecloth. When
you’re done pouring, pick up the muslin by all 4 corners and tie
the 4 ends into a knot over the sink in your kitchen. Allow to
drain, three to five minutes.

PANEER CHEESE
APPETIZERS
PANEER KEBABS
This recipe is called “Paneer seekh kebabs” in Hindi
Ingredients:
½ cup chopped cashews, soaked in water to cover
approximately one hour, then drained
1 teaspoon Chaat Masala (Homemade or store-bought) + ¼
teaspoon
chopped
2 cups shredded lettuce, such as green or red leaf, or romaine
2 to 4 tablespoons all-purpose flour, as required
bought), crumbled
least 30 minutes
Directions:
5. Ready the chaat masala and the paneer cheese. Next, Using a
food processor, combine and pulse the cashews, green chile
peppers, ginger, onion, and cilantro until fine. Next, Put in the
paneer cheese and all the rest of the ingredients (except the
flour, butter, chaat masala, and lettuce) and process until
everything is well mixed and begins to gather together,
6. Preheat a grill to 375°F to 400°F or preheat the broiler. Moisten
your clean fingers with water, and divide the mixture into
twelve to fifteen equivalent portions, making long, thin shapes,
similar to hot dogs. If the mixture appears too soft to work
with, stir in some all-purpose flour, using as much as required
to make a soft dough that holds its shape.
before you serve.
CHICKPEA FLOUR PANEER

This recipe is called “Besan paneer” in Hindi
Ingredients:
2 tablespoons dried fenugreek leaves
2 to 3 tablespoons chickpea flour
Directions:
1. Ready the paneer cheese then cut it into 1-inch wedges or
rectangles. Heat the oil in a big non-stick wok or saucepan over
moderate heat and put in the cumin seeds; they should sizzle
when they touch the hot oil.
2. Swiftly put in the ginger, stir for approximately half a minute,
then stir in the cumin, red pepper flakes, and turmeric. Put in
the fenugreek leaves, mango powder, and salt, then stir in the
paneer cheese pieces. Cook, turning, until a mild brown colour
is achieved, about fifteen to twenty seconds per side.
3. Sprinkle the chickpea flour uniformly over the paneer cheese,
and cook, flipping the pieces, approximately two minutes. The
chickpea flour will roast and form a fragrant coating over the
pieces. Move to a serving dish, sprinkle the cilantro on top
before you serve.
LIGHTLY SEARED SOUR

PANEER
This recipe is called “Halka-bhoona khatta paneer” in Hindi
Ingredients:
¼ cup heavy cream or plain yogurt, whisked until the desired
¼ cup minced chives
1 tablespoon unsalted butter
taste
Directions:
1. Ready the masala. Ready the paneer cheese then cut it into 4
long flat pieces, each approximately ¼-inch thick. Season
lightly with chives, salt, and black pepper.
2. Heat the oil in a big non-stick skillet or griddle using moderate
to high heat and swiftly sear the paneer cheese pieces until
lightly golden, approximately about fifteen to twenty seconds
per side. Move to a serving dish, cover, and keep warm.
3. Heat the butter in a small saucepan over moderate heat until it
just begins to bubble. Put in the ginger and green chile pepper
and cook, stirring, until a golden colour is achieved,
approximately one minute. Put in the lemon juice and chaat
masala and bring to a quick boil.
4. Put in the cream (or yogurt) and stir until just heated through.
(If you're using yogurt, don't heat for a long period or the
yogurt will separate.) Drizzle over the paneer cheese and serve.
ONION CRUNCHY PANEER

This recipe is called “Pyaz vaala paneer ka gol tukra” in Hindi
Yield: 6 to 8 servings; approximately 8 ounces
Ingredients:
¼ teaspoon salt
½ cup minced red bell pepper
½ to 1 teaspoon Chaat Masala (Homemade or store-bought)
seeds
Directions:
1. Ready the masala. Ready the paneer cheese. Next, crumble the
cheese coarsely, put it in a food processor and pulse a few times
until the desired smoothness is achieved. Move to a large
container.
moderate to high heat and put in the cumin seeds and black
pepper; they should sizzle when they touch the hot oil. Swiftly
achieved, approximately three minutes. Put in the ginger, green
chile peppers, red bell pepper, and salt, and stir approximately
two minutes. Allow to cool.
3. Put in the vegetables to the paneer cheese and mix thoroughly
with clean fingers or a spoon. Next, shape into a ball (or any
shape you prefer), garnish with chaat masala before you serve.
PANEER BALLS
This recipe is called “Paneer koftas” in Hindi
Ingredients:
1 small potato (any kind), boiled in water to cover until tender,
then peeled and grated
seeds
Directions:
1. Ready the chaat masala. Ready the paneer, then grate the
cheese by hand or briefly Using a food processor. Move to a
container, then put in the potato, cilantro, ginger, chile peppers,
ajwain seeds, garam masala, and salt. Combine until the
mixture resembles a soft dough.
2. Divide the cheese dough into fifteen to 20 portions, each
approximately 1¼-inches, and shape each portion into a smooth
ball.
3. Line a tray or cookie sheet with paper towels. Heat the oil in a
wok until it reaches 325°F to 350°F on a frying thermometer, or
until a small piece of dough dropped into the hot oil surges to
the surface of the oil in fifteen to 20 seconds. Put the paneer
balls into the hot oil carefully, to avoid splattering, adding as
many as the wok can hold simultaneously without crowding.
Fry, flipping over once or twice, until a golden colour is
achieved on all sides, approximately two to three minutes.
Using a slotted spoon, move to the lined tray to drain. Put on a
serving platter, sprinkle the chaat masala on top and serve.
PANEER WRAPS
This recipe is called “Paneer kaathi kabaab” in Hindi
Yield: ten to twelve rolls
Ingredients:
½ cup (¼ recipe) Yogurt Cheese, whisked until the desired
1 large white onion, cut in half along the length and thinly
chopped
1 recipe Griddle-Cooked Flour and Potato Bread for Spicy
Wraps
seeds
2 to 3 teaspoons mustard or peanut oil
bought)
Directions:
1. Ready the paneer cheese, potato bread wraps, yogurt cheese,
ginger-garlic paste, and chaat masala. Next, cut the paneer into
½-inch pieces.
2. In a large non-reactive container, combine the yogurt cheese,
oil, ginger-garlic paste, cumin, cayenne pepper, and salt. Put in
the paneer pieces and mix thoroughly. Cover and marinate at
least two hours at room temperature or up to one day in a
fridge.
3. Preheat your oven to 400°F and mildly grease a baking sheet.
Remove the paneer cheese pieces from the marinade and place
them in a single layer on the baking sheet. (Throw away
mayonnaise.) Bake, flipping the pieces once or twice, until
barely golden, approximately five to seven minutes. (Do not
overbake, or the pieces will toughen.) Move to a container,
cover, and keep warm.
4. In another container, combine the onion, green chile peppers,
cilantro, lemon juice, and chaat masala. Adjust seasoning,
adding salt if you wish.
5. To assemble, lay out all the potato rotis. Put the paneer cheese
pieces along the center length of each roti, top with the onion-
chile pepper mixture and roll tightly. Serve instantly or wrap
each one in foil and place in your fridge for a maximum of two
days.
SAFFRON PANEER
This recipe is called “Kesari paneer” in Hindi
Ingredients:
¼ teaspoon ground green cardamom seeds
¼ teaspoon saffron, dry-roasted and ground (See the dry-
roasting section in Introduction)
1 cup water
bought)
2 teaspoons cornstarch
Directions:
1. Ready the ginger-garlic paste and the saffron. Ready the paneer
cheese, then cut it into triangles approximately ½ inch thick. In
a large container, combine the yogurt and saffron and allow to
steep at least 30 minutes. Next, add in the ginger-garlic paste,
garam masala, ajwain seeds, cayenne pepper, paprika, and salt.
Put in the paneer cheese pieces and mix thoroughly. Cover and
marinate at least 4 and maximum 8 hours in a fridge.
2. Heat 2 tablespoons oil in a big non-stick skillet using moderate
to high heat. Fry the paneer pieces until lightly golden, about
fifteen to twenty seconds per side. Move to a serving platter
and keep warm.
3. combine the water and cornstarch and stir it into the marinade
left sticking to the pan.
4. In a small-sized non-stick wok or skillet, heat the rest of the 1
tablespoon oil using moderate to high heat then put in the
Swiftly stir in the coriander and the cornstarch mixture and
bring to a quick boil using high heat. The sauce should thicken
instantly. Stir in the cardamom seeds. Drizzle the sauce over the
paneer cheese, garnish with the cilantro before you serve.
SEARED PANEER WITH

CAPER SAUCE
This recipe is called “bhoona kair vaala paneer” in Hindi
Ingredients:
¼ cup drained brine-packed capers (with 1 tablespoon brine
reserved)
¼ cup minced red or orange bell pepper
½ teaspoon Chaat Masala (Homemade or store-bought), or to
taste
seeds
1½ tablespoons unsalted butter
Directions:
1. Ready the masala. Ready the paneer cheese then cut it into ten
to twelve large pieces, each approximately ½-inch thick.
Season lightly with salt and black pepper.
2. Heat the oil in a big non-stick skillet or griddle using moderate
to high heat and swiftly sear the paneer cheese pieces until a
golden colour is achieved, approximately one minute per side.
Move to a serving dish, cover, and keep warm.
3. Heat the butter in a small saucepan over moderate heat until it
starts bubbling. Put in the capers, bell pepper, ginger, and green
chile peppers and cook, stirring, approximately two minutes.
Put in the reserved brine and bring to a quick boil. Next, drizzle
everything over the paneer pieces, garnish with chaat masala
before you serve.
SPICY PEPPERED PANEER

This recipe is called “Kaali mirch vaala paneer” in Hindi
Ingredients:
½ gallon milk
1 (2-foot-square) piece fine muslin or 8-foot-piece cheesecloth
folded in 4 layers
1 (8-ounce) package cream cheese, at room temperature
1 tablespoon black peppercorns, dry-roasted and crudely ground
2 cups plain yogurt, whisked until the desired smoothness is
achieved, or 3 to 4 tablespoons fresh lime or lemon juice
2 tablespoons fine plain bread crumbs
Directions:
1. Pour the milk in a big and heavy pan, add the salt, and bring to
a boil using high heat, stirring slowly. Immediately before the
milk boils and the bubbles spill over, stir in the yogurt or the
lemon juice and stir slowly, until the milk curdles and divides
into curds and translucent green liquid whey, approximately a
minute or two. Remove pan from the heat.
2. Pour the curdled milk into a big container through a
cheesecloth or muslin. The whey will pass through, and paneer
cheese will be left behind in the muslin/cheesecloth. When
you’re done pouring, pick up the muslin by all 4 corners and tie
the 4 ends into a knot over the sink in your kitchen. Allow to
drain, three to five minutes.
3. While the cheese drains, heat the oil in a small saucepan over
moderate heat and cook, the ginger, stirring, until a golden
colour is achieved, approximately one minute. Put in the black
pepper and bread crumbs and stir until the seasonings are dry
but not scorched. Turn off the heat and spread the mixture
uniformly on a plate.
4. Move the paneer curds from the muslin to a food processor,
then put in the cream cheese and chile peppers and process until
thoroughly mixed.
5. With lightly buttered clean hands, or using a piece of waxed
paper, shape the cheese mixture into a ball, then roll the ball
uniformly in the bread crumb mixture, ensuring it is coated
thoroughly. Keep it as a ball or push softly using your hands to
flatten it into a patty, an oval, a rectangle, or a log. Serve as you
would any other cheese balls or spreads, such as with an
assortment of crackers or with crudités.
PANEER CHEESE SNACKS
AND SIDE DISHES
APPLE-GINGER SCRAMBLED
PANEER
This recipe is called “Saeb aur adrak chutni vaala paneer” in
Hindi
Ingredients:
½ cup finely chopped, fresh cilantro, including soft stems
1 cup (½ recipe) Tart Apple-Ginger Chutney with Green
Tomatoes
Directions:
1. Ready the paneer cheese and crumble it coarsely. Ready the
chutney. Heat the oil in a moderate-sized non-stick wok or
skillet using moderate to high heat and cook the onion, stirring,
until lightly brown, approximately ten minutes. Put in the
paneer cheese and cook, stirring, approximately two minutes.
Next, stir in the chutney and cook, stirring intermittently,
2. Put in the coriander and salt, decrease the heat to medium, and
cook until the paneer is barely golden, approximately seven
minutes. Stir in the cilantro, move to a serving dish, season
with black pepper before you serve.
BASIC SCRAMBLED PANEER

This recipe is called “Paneer ki bhurji” in Hindi
Ingredients:
seeds
2 cups finely chopped onions
2 large tomatoes, finely chopped
Directions:
1. Ready the paneer cheese and crudely crumble. Heat the oil in a
moderate-sized non-stick wok or skillet using moderate to high
heat, put in the onions and cook, stirring, until a golden colour
is achieved, three to five minutes.
2. Put in the tomatoes and green chile peppers and cook, stirring
as required, until most of the fluids vaporize, approximately
seven minutes. Add all the spices and the salt, then stir in the
paneer cheese. Cook, stirring, using moderate to high heat for
the first 3 to four minutes and then over moderate heat until a
golden colour is achieved, approximately ten minutes. Stir in
the cilantro. Move to a serving dish, sprinkle the black pepper
on top before you serve.
CHILLI PANEER AND FRIED

GINGER
This recipe is called “Mirchi paneer aur tala adrak” in Hindi
Ingredients:
¼ cup fresh orange juice
½ cup Crispy Fried Fresh Ginger
½ teaspoon black peppercorns, dry-roasted and crudely crushed
1 cup finely chopped red bell pepper
seeds
Directions:
1. Ready the peppercorns and the masala. Ready the paneer
cheese and cut into 1-inch squares. Ready the fried ginger and
save for garnish (reserve the oil).
2. Heat (or reheat) the oil (used for frying the ginger) in a big non-
stick skillet using moderate to high heat and cook the red chile
peppers, stirring, approximately one minute. Put in the paneer
cheese pieces and cook (in 2 to 3 batches, if required), turning
them once, until barely golden on both sides, approximately
one to two minutes per batch.
3. Put in the garlic, scallions, green chile peppers, black pepper,
and salt and cook approximately two minutes. Put in the
cilantro, orange juice, and vinegar and cook until most of the
juices are absorbed by the paneer cheese, approximately five
minutes.
4. Put in the red bell pepper and cook approximately two minutes,
then decrease the heat to low, cover the pan, and cook another 5
minutes to blend the flavours. Move to a serving dish, garnish
with the fried ginger and chaat masala before you serve.
DICED PANEER WITH AJWAIN

SEEDS
This recipe is called “Paneer ajwaini” in Hindi
Ingredients:
¼ teaspoon ajwain seeds, crudely ground
¾ teaspoon black peppercorns, dry-roasted and crudely ground
diagonally
Directions:
1. Ready the peppercorns. Ready the paneer cheese then cut it into
½-inch pieces.
to high heat and cook the onions, stirring, until a golden colour
is achieved, approximately ten minutes. Put in the green chile
peppers and cook another 1 minute.
3. Put in the paneer cheese, ginger, ajwain seeds, salt, and black
pepper, and cook, flipping the pieces very carefully, until barely
golden, approximately five minutes. Stir in the lemon juice and
cilantro and cook another two minutes. Move to a serving dish,
garnish with the garam masala before you serve.
PANEER WITH CAULIFLOWER

AND BROCCOLI
This recipe is called “Gobhi aur hari gobhi ka paneer” in Hindi
Ingredients:
(reserve some for garnish)
½ teaspoon dry-roasted and crudely ground black pepper (See
the dry-roasting section in Introduction), or to taste
1 cup finely chopped mixed red and yellow bell peppers
1 cup fresh cauliflower florets
2 cups fresh broccoli florets
Directions:
1. Ready the pepper. Ready the paneer cheese then cut it into ½-
inch pieces.
2. In a small food processor, combine and pulse the ginger and
green chile peppers until minced, approximately half a minute.
Heat the oil in a big non-stick wok or saucepan, then put in the
ginger and green chile peppers and cook using moderate to high
heat, stirring, until a golden colour is achieved, approximately a
minute or two.
3. Put in the paneer cheese, coriander, cumin, and ¼ teaspoon salt
and cook, turning carefully, until a golden colour is achieved,
approximately five minutes. Put in the cilantro and cook
another two minutes. Move to a serving dish.
4. To the same pan, put in the cauliflower and broccoli florets, bell
peppers, and the rest of the ¼ teaspoon salt and stir until crisp-
tender, approximately five minutes. Move to the serving dish
and mix lightly with the paneer. Garnish with cilantro, sprinkle
the black pepper on top before you serve.
PANEER-CILANTRO BAKE
This recipe is called “Dhania-paneer bake” in Hindi
Ingredients:
achieved
2 to 3 teaspoons mustard or peanut oil
Directions:
1. Ready the masala. Ready the paneer cheese then cut into ½-
inch pieces. Using a food processor or a blender, combine and
pulse the ginger, garlic, green chile peppers, lemon juice, and
cilantro until a smooth purée is achieved.
2. Move to an ungreased flat ovenproof dish and stir in the yogurt,
oil, and salt. Put in the paneer cheese pieces and marinate at
least two hours at room temperature or up to one day in a
fridge.
3. Preheat your oven to 450°F. Bake the paneer cheese, flipping
the pieces once or twice, until barely golden, approximately ten
minutes. (Do not overcook or the paneer will become tough.)
Sprinkle the chaat masala on top and serve.
QUICK & EASY SPINACH

PANEER
This recipe is called “Jaldi ka saag paneer” in Hindi
Ingredients:
¼ teaspoon crudely ground fenugreek seeds
¾ teaspoon garam masala
2 small bunches fresh spinach (about 1 pound), trimmed of
roots only, washed well, and crudely chopped
2 tablespoons olive or vegetable oil
or tofu
Directions:
1. Ready the paneer cheese and crumble it coarsely. Heat the oil in
a big non-stick wok or saucepan using moderate to high heat
and put in the cumin, mustard seeds, and fenugreek; they
tomato, garlic, and chile pepper and cook, stirring,
2. Put in the spinach. Cover the pan and cook, stirring once or
twice until wilted, approximately three minutes. Put in the
paneer cheese, coriander, garam masala, and salt and cook over
moderate heat, uncovered, stirring as required, until all the
liquids vaporize and the dish is quite dry, approximately five
minutes. Move to a serving dish, garnish with freshly ground
black pepper before you serve.
SAUTÉED PANEER WITH

GREEN CHUTNEY
This recipe is called “Paneer hari chutni” in Hindi
Ingredients:
¾ teaspoon cumin seeds, dry-roasted and crudely ground (See
1 large tomato, cut into ½-inch pieces
1 to 1½ teaspoons Chaat Masala (Homemade or store-bought)
1½ teaspoons ground cumin
Directions:
1. Ready the chaat masala and the cumin. Ready the paneer
cheese and cut it into 1½-by-½-inch pieces. Using a food
processor or blender, combine and pulse the cilantro, lemon
juice, coriander, cumin, and salt to make a smooth chutney.
2. Put the paneer cheese in a flat dish and cautiously stir in the
chutney, ensuring that all the pieces are coated thoroughly.
Cover and marinate in the refrigerator, 1 to four hours.
3. Heat the oil in a big non-stick wok or skillet using moderate to
high heat and cook the paneer pieces (in 2 batches, if needed),
stirring, until just heated through, approximately a minute or
two per batch. Move to a serving platter, cover, and keep warm.
4. Add the rest of the marinade to the skillet along with the tomato
and cook, stirring, until the tomato is soft, approximately one
minute. Move to the paneer platter. Garnish with the chaat
masala and cumin seeds and serve.
SCRAMBLED GINGER-LIME
PANEER
This recipe is called “Adrak-nimboo vaala paneer” in Hindi
Ingredients:
1 to 1½ tablespoons Minced Ginger-Lime Pickle
Directions:
1. Ready the ginger-lime pickle in advance. Ready the paneer
cheese then cut it into ½-inch pieces.
2. Put the paneer cheese in a medium non-reactive container. Stir
in the ginger-lime pickle, cover and marinate at room
temperature or in the refrigerator, 1 to four hours.
3. Heat the oil in a moderate-sized non-stick wok or skillet using
moderate to high heat and put in the marinated paneer cheese.
Cook, stirring lightly, until heated through, approximately a
minute or two. Put in the cilantro and cook, turning as required,
until the paneer is golden, approximately two to three minutes.
Move to a serving dish, garnish with black pepper before you
serve.
SCRAMBLED MUSHROOM
PANEER
This recipe is called “Sookha gucchi paneer” in Hindi
Ingredients:
1 cup (about fifteen medium) fresh or reconstituted dried morel
mushrooms, chopped along the diagonal into thin rounds
1 red bell pepper, cut into ¼-inch pieces
seeds
Directions:
1. Ready the paneer and cut into ½-inch pieces. Heat 2
tablespoons oil in a moderate-sized non-stick wok or skillet
using moderate to high heat and cook the onion and green chile
peppers, stirring, until a mild brown colour is achieved and soft,
approximately ten minutes. Move to a container.
2. Put in the red bell pepper and mushrooms to the pan and cook
approximately one minute. Move to the container with the
onion and green chile peppers.
3. Heat the rest of the 1 tablespoon oil in the pan and put in the
cumin and mustard seeds; they should splatter when they touch
the hot oil, so reduce the heat and cover the pan until the
splattering diminishes. Swiftly put in the paneer cheese and salt
and cook, stirring lightly, until a golden colour is achieved. Stir
in the mushroom mixture and cook over moderate heat, stirring,
approximately five minutes to blend the flavours. Stir in the
cilantro. Move to a serving dish, sprinkle the garam masala on
top before you serve.
SCRAMBLED PANEER AND

CAULIFLOWER
This recipe is called “Sookha gobhi paneer” in Hindi
Ingredients:
½ cup finely chopped fresh cilantro
1 small head cauliflower, minced to make 2 cups
seeds
Tomato wedges
Directions:
1. Ready the paneer cheese and grate it, if possible by hand. Heat
1 tablespoon oil in a big non-stick wok or skillet using
moderate to high heat and stir-fry the cauliflower and cilantro
until the cauliflower is golden, approximately three minutes.
Move to a container.
2. Heat the rest of the 1 tablespoon oil using high heat. Put in the
Swiftly put in the ginger and green chile peppers, cook 1
minute, then stir in the turmeric, red pepper flakes, salt, and
cumin.
3. Put in the chopped tomato and grated paneer cheese and cook,
stirring, until heated through, approximately two minutes.
Move to a serving dish and spoon in the cauliflower. Garnish
with tomato wedges and serve.
SOYBEANS SCRAMBLED
PANEER
This recipe is called “Soyabeans vaali paneer bhurji” in Hindi
Ingredients:
1 cup shelled frozen soybeans, thawed
seeds
Directions:
1. Ready the paneer cheese and crumble it coarsely. Put the
soybeans in a microwave-safe dish. Cover and cook in the
microwave on high power 3 to four minutes or until the
soybeans are very soft.
2. Another way is to put them in a saucepan in water to cover and
boil until tender.
moderate to high heat and put in the cumin and fenugreek
achieved, approximately ten minutes. Put in the tomato and
green chile peppers and cook, stirring as required, until most of
the fluids vaporize, approximately seven minutes.
4. Add all the coriander, cumin, turmeric, red pepper flakes, and
salt to the pan, then stir in the soy beans and stir approximately
five minutes. Put in the paneer cheese and cook, stirring, using
over moderate heat until a golden colour is achieved, ten
minutes. Stir in the cilantro and mint. Move to a serving dish,
garnish with garam masala before you serve.
SUN-DRIED TOMATO-PANEER
This recipe is called “Dhoop mein sookhae tamatar ka paneer” in
Hindi
Ingredients:
½ teaspoon crudely ground black peppercorns
½ teaspoon dried fenugreek leaves
1 cup chopped drained oil-packed sun-dried tomatoes (with 3
tablespoons olive oil reserved)
1 small bunch snipped chives
Directions:
1. Ready the paneer cheese and cut it into ½-inch pieces. Heat the
oil in a big non-stick wok or saucepan using moderate to high
heat and put in the cumin seeds and peppercorns; they should
sizzle when they touch the hot oil. Swiftly put in the onion and
five minutes.
2. Put in the paneer cheese, green chile pepper, coriander,
fenugreek leaves, and salt, and cook, stirring and turning
cautiously until a golden colour is achieved, approximately five
minutes. Put in the sun-dried tomatoes and continue to cook,
turning a few times, approximately five minutes. Move to a
serving dish, sprinkle the snipped chives on top before you
serve.
TOMATO DRY PANEER

This recipe is called “Tamatar vaala sookha paneer” in Hindi
Ingredients:
½ teaspoon ajwain seeds, crudely crushed
¾ cup crudely ground mixed nuts, such as cashews, almonds, or
peanuts
1 tablespoon cumin seeds, dry-roasted and crudely ground (See
A few sprigs fresh cilantro
Directions:
1. Ready the cumin. Ready the paneer cheese then cut it into 1-by-
2-inch pieces. Put the onion, garlic, ginger, and green chile
pepper into a food processor and pulse a few times until just
minced. (Do not overprocess or the onion will become watery.)
Move to a container, then process the tomato and cilantro until
puréed.
to high heat and cook the onion mixture, stirring, using
over moderate heat until the onions are a nicely browned,
approximately ten minutes. Add ½ cup nuts and stir
approximately two minutes. (Reserve the rest of the nuts for
garnish.)
3. Put in the paneer cheese, cumin, salt, pepper, and ajwain seeds
and cook, stirring carefully, approximately five minutes. Put in
the puréed tomatoes and cook, stirring as required, until all the
liquids vaporize and cling to the paneer cheese, approximately
ten minutes. Move to a serving dish, sprinkle the reserved nuts
and garam masala on top, garnish with the cilantro sprigs
before you serve.
PANEER CHEESE MAIN
COURSES AND CURRIES
These are traditionally enjoyed with Indian griddle flatbreads, but will taste
absolutely amazing with pretty much any bread you can get your hands on!
GRIDDLE-FRIED PANEER
This recipe is called “Tava-paneer” in Hindi
Ingredients:
¼ cup heavy cream
½ cup canned tomato sauce
1 (1-inch) piece peeled fresh ginger, cut into thin matchsticks +
1 tablespoon peeled and minced ginger
1 teaspoon ajwain seeds, crudely crushed
seeds
Directions:
1. Ready the chaat masala. Ready the paneer cheese then cut it
into 3/4-inch pieces. In a container, combine the tomato sauce,
cream, and garam masala.
2. Heat the ghee or oil on a large tava griddle or a skillet using
moderate to high heat and put in the cumin and ajwain seeds;
they should sizzle when they touch the hot oil. Swiftly put in
the onion and ginger matchsticks and cook, stirring, until a
golden colour is achieved, approximately five to seven minutes.
3. Put in the minced ginger, green chile peppers, and coriander,
stir for approximately half a minute, then put in the paneer
cheese pieces and salt. Cook, cautiously turning the pieces,
until lightly golden, approximately two minutes.
4. Put in the tomato-cream mixture and cook, stirring and turning
the pieces carefully, until the liquid evaporates completely,
leaving behind a lovely red glaze, approximately two to three
minutes. Stir in the cilantro and stir another minute. Sprinkle
the chaat masala on top and serve straight from the tava or
move to a serving dish.
NINE-JEWEL PANEER CURRY

This recipe is called “Navrattan korma” in Hindi
Ingredients:
¼ cup crudely chopped raw almonds
¼ cup crudely chopped raw cashews
¼ cup raisins
1 cup fresh or canned Coconut Milk (Homemade or store-
bought)
1 cup plain yogurt, whisked until the desired smoothness is
achieved
1 teaspoon garam masala + more for garnish
seeds
1½ cups water
2 bay leaves
2 teaspoons fresh garlic, minced
3 cups finely chopped mixed fresh or (thawed) frozen
vegetables, such as carrots, potatoes, cauliflower, beans, and
peas
4 whole cloves
Directions:
1. Ready the coconut milk. Ready the paneer cheese then cut into
3/4-inch thick pieces. Using a blender, mix together and pulse
the yogurt, coconut milk, water, and salt until the desired
2. Heat 1 tablespoon oil in a big non-stick saucepan using
moderate to high heat and cook the cashews, almonds, and
raisins, stirring, until the raisins expand, approximately one
minute. Move to a container. Add 1 more tablespoon oil to the
same pan and cook the vegetables, stirring, until a golden
colour is achieved, approximately ten minutes. Move to a
different container.
3. Put in the rest of the 1 tablespoon oil to the same pan and cook
the bay leaves, cardamom pods, cinnamon, and cloves, stirring,
approximately one minute. Put in the onion and cook, stirring,
until thoroughly browned, ten minutes. Put in the ginger, garlic,
and green chile peppers and stir approximately one minute.
Next, Put in the coriander, cumin, and 1 teaspoon garam masala
and stir another minute.
4. Put in the yogurt-coconut milk mixture and cook, stirring
approximately five minutes. Stir in the paneer cheese pieces
and the cooked vegetables, cover the pan, decrease the heat to
moderate to low, and simmer until the vegetables become soft
and the sauce is very thick, approximately fifteen minutes. Stir
in the cilantro during the last 5 minutes of cooking. Move to a
serving dish, garnish with the nut-raisin mixture, sprinkle on
some garam masala before you serve.
PANEER AND RED CHILE

PEPPER CURRY
This recipe is called “Paneer, laal mirchi” in Hindi
Ingredients:
¼ to ½ cup heavy cream
bought)
2 medium tomatoes, finely chopped
Directions:
1. Ready the ginger-garlic paste. Ready the paneer cheese and cut
it into 1-inch-by-½-inch pieces. Heat the oil in a big non-stick
wok or saucepan using moderate to high heat and cook the red
chile peppers, stirring, until a golden colour is achieved brown,
approximately one minute. Put in the cumin seeds; they should
sizzle when they touch the hot oil. Swiftly put in the ginger-
garlic paste and cook, stirring, approximately one minute. Next,
Put in the tomatoes and cook until the fluids vaporize,
2. Put in the cream and cook, stirring, over moderate heat until it
is well completely blended with the sauce, approximately five
minutes. Stir in the coriander, red pepper flakes, turmeric, and
salt, then put in the paneer cheese and cook, stirring carefully,
approximately five minutes. Stir in the cilantro and cook
approximately two minutes. Move to a serving dish, sprinkle
the garam masala on top before you serve.
PANEER ONION CURRY

This recipe is called “Do-pyaza paneer” in Hindi
Ingredients:
1 cup finely chopped white or yellow onions
1 teaspoon fresh garlic, minced
3 to 4 small red onions, quartered (cut the larger ones into
eighths)
3 to 4 small tomatoes, quartered
Directions:
1. Ready the paneer cheese and cut into 1¼-inch pieces.
to high heat and put in the cinnamon, green and black
cardamom pods, and cumin seeds; they should sizzle when they
touch the hot oil. Swiftly put in the chopped onion and cook,
minutes.
3. 3. Stir in the garlic, red pepper flakes, and turmeric, then put in
the quartered red onions and the coriander and cook, stirring,
using moderate to low heat until a mild brown colour is
achieved, approximately five minutes. Put in the tomatoes and
paneer cheese pieces and cook, stirring and turning carefully,
until the paneer cheese is very soft, approximately five to seven
minutes. Put in the cilantro during the last two minutes of
cooking. Move to a serving dish, lightly stir in the garam
PANEER-COCONUT CURRY
This recipe is called “Paneer korma” in Hindi
Ingredients:
⅛ teaspoon ground mace
¼ cup Dessert Masala
10 raw cashews, crudely chopped
2 bay leaves
4 cloves
4 green cardamom pods, pounded lightly to break the skin
Freshly ground black pepper, for garnish
Directions:
1½-by-½-inch thick rectangles. Ready the dessert masala.
onion, garlic, ginger, green chile peppers, and cashews
approximately one minute until a smooth paste is achieved.
Move to a container, put in the tomato to your food processor,
and process until puréed.
to high heat and cook the bay leaves, cumin, cinnamon,
cardamom pods, and cloves, stirring, until fragrant,
approximately one minute. Decrease the heat to medium and
add, the nutmeg and mace, then the coriander and garam
masala. Stir approximately half a minute, then put in the onion
paste and cook, stirring, until thoroughly browned,
4. Put in the puréed tomato and cook, stirring constantly, until the
fluids vaporize, approximately three minutes. Put in the paneer
cheese, peas, salt, and coconut milk. Cover the pan, lower the
heat, and simmer until the paneer pieces are soft and the sauce
is thick, ten to fifteen minutes. Move to a serving dish, garnish
PANEER-PEA-POTATO CURRY
This recipe is called “Paneer, mutter aur aalu ki kari” in Hindi
Ingredients:
¼ cup heavy cream (not compulsory)
¾ cup (½ recipe) Boiled Onion Paste
3 to 5 fresh green chile peppers, such as serrano, skin punctured
to stop bursting
4 cups water
4 small russet potatoes (or any kind), peeled and cut into 4
wedges each
Directions:
1. Ready the paneer cheese then cut into 1-inch pieces. Ready the
onion paste.
2. Line a tray with paper towels. Heat the oil in a big wok until it
reaches 325°F to 350°F on a frying thermometer, or until a
small piece of paneer cheese dropped into the hot oil bubbles
and surges to the surface of the oil instantly. Standing far from
the wok (because the paneer cheese will splatter from the
moisture), cautiously Put in the paneer cheese pieces, one at a
time, adding as many as the wok will hold without crowding.
Fry the paneer, flipping over once or twice, until just golden on
both sides, approximately half a minute. (This happens very
swiftly, so work fast.) Using a slotted spoon, move to paper
towels to drain.
3. Remove all but 2 tablespoons of the oil from the wok and heat
it using moderate to high heat. Put in the green chile peppers,
cinnamon, cardamom pods, and cumin seeds; they should sizzle
when they touch the hot oil. Swiftly put in the coriander,
turmeric, cayenne pepper, paprika, and nutmeg, and stir for
approximately half a minute. Put in the tomato and cook,
stirring, until all the fluids vaporize, approximately five
minutes. Put in the yogurt, slowly and gradually, stirring
continuously to stop it from curdling.
4. Put in the potatoes and cook, stirring, approximately five
minutes. Next, Put in the water and salt and bring to a boil
using high heat. Decrease the heat to moderate to low, cover the
pan, and simmer until the potatoes tender, approximately
twenty minutes. Stir in the peas and paneer cheese, cover the
pan, and simmer until the peas and paneer cheese pieces are
soft and the sauce is thick, approximately ten minutes. Put in
the cream (if using) and fenugreek leaves and simmer
approximately five minutes to blend the flavours. Move to a
serving dish. Stir in the cilantro and garam masala and serve.
PANEER-POTATO CURRY
This recipe is called “Paneer aalu ki kari” in Hindi
Ingredients:
¼ teaspoon hot red pepper flakes
1 large russet potato, peeled and cut into 3/4-inch pieces
1 tablespoon minced fresh mint
1 tablespoon peeled and chopped fresh ginger
3 to 4 cups water
3 to 4 medium tomatoes, finely chopped
5 to 7 fresh green chile peppers, such as serrano, skin punctured
to stop bursting
Directions:
1. Ready the paneer cheese and cut it into 1-inch or larger pieces.
2. Heat the ghee (or oil) in a big non-stick saucepan using
moderate to high heat and put in the green chile peppers, cumin
seeds, and ginger; they should sizzle when they touch the hot
oil. Swiftly put in the asafoetida, coriander, fenugreek leaves,
paprika, turmeric, red pepper flakes, and salt, and stir for
3. Put in the tomatoes and cilantro and cook until most of the
liquid tomatoes evaporates, approximately ten minutes. Put in
the potato and cook, stirring, approximately five minutes. Put in
the water, cover the pan, and cook using moderate to high heat
the first two to three minutes and then over moderate heat until
the potatoes become soft, 20 to 25 minutes. Stir occasionally.
When the potatoes are soft, using the back of a ladle or a
wooden spoon, mash a few of them against the sides of the pan
to thicken the gravy.
4. Put in the paneer cheese, cover the pan and simmer, stirring
intermittently, approximately five minutes. (Add another ½ cup
water if the sauce gets too thick.) Move to a serving dish,
lightly stir in the mint and garam masala before you serve.
ROYAL PANEER CURRY

This recipe is called “Shahi paneer” in Hindi
Ingredients:
¼ cup crudely chopped shelled raw pistachios
¼ cup raw almond slivers
½ cup golden raisins
1 teaspoon ground dried fenugreek leaves
1 to 3 fresh green chile peppers, such as serrano, each split
along the length in half, with or without seeds
1½ tablespoons melted ghee
2 tablespoons heavy cream
4 cups (1 recipe) Butter-Cream Sauce with Fresh Tomatoes
Directions:
1. Ready the paneer cheese then cut into thick 1½-inch squares.
Ready the cream sauce.
2. Heat 1 tablespoon ghee in a big non-stick wok or saucepan
using moderate to high heat and cook the ginger and green chile
peppers, stirring, until a golden colour is achieved,
approximately two minutes. Put in the cumin seeds; they should
sizzle when they touch the hot oil. Swiftly put in the raisins,
pistachios, and almond slivers and stir until the raisins start to
expand, approximately one minute. Remove everything to a
container and reserve.
3. Put in the rest of the ½ tablespoon ghee to the pan and cook the
paneer cheese pieces, stirring, approximately two minutes. Put
in the cream sauce and fenugreek leaves and simmer
approximately ten minutes to blend the flavours. Move to a
serving dish, swirl in the heavy cream, garnish with the raisin-
nut mixture before you serve.
SPINACH AND FENUGREEK

PANEER
This recipe is called “Palak aur methi paneer” in Hindi
Ingredients:
¼ cup Crispy Fried Fresh Ginger
achieved
2 cups packed fresh fenugreek leaves (or ¼ cup dried)
4 cups packed (2 small bunches) fresh baby spinach
Directions:
1. Ready the paneer cheese and cut it into thick 3/4-inch pieces.
Ready the crunchy fried ginger.
2. Trim and wash the spinach. If using fresh fenugreek, pick out
the leaves and the softest stems and discard the hard and fibrous
parts. Rinse well. Move the spinach, prepared fresh or dried
fenugreek, fresh ginger, garlic, and green chile peppers to a
food processor and process until minced, approximately one
minute.
3. Heat the oil and ghee in a big cast-iron or non-stick wok or a
saucepan using moderate to high heat and cook the greens,
stirring and scraping the sides of the wok, using moderate to
high heat the first two to three minutes and then over moderate
heat until well-roasted and deep green in color, fifteen to twenty
minutes.
4. Stir in the paneer cheese, salt, and turmeric and cook, stirring,
approximately two to three minutes. Put in the yogurt, slowly
and gradually, stirring continuously to stop it from curdling,
and continue to cook until all the liquids vaporize and paneer
pieces are soft, three to five minutes. Move to a serving dish,
garnish with the fried ginger before you serve.
SPINACH PANEER
This recipe is called “Saag paneer” in Hindi
Ingredients:
¼ cup plain yogurt (any kind), whisked until the desired
¼ cup water
1 to 2 tablespoons unsalted butter, at room temperature
2 small bunches (about 1 pound) fresh spinach, trimmed of
roots only, washed well and crudely chopped
3 large cloves fresh garlic, peeled + 1 clove minced
4 quarter-size slices peeled fresh ginger + 1 (1-inch) piece
peeled and cut into thin matchsticks
Directions:
1. Ready the paneer cheese and cut it into 1-by-½-inch squares.
2. Put the spinach, onion, ginger slices, whole garlic, and water in
a big non-stick saucepan. Cover and bring to a boil using high
heat. Decrease the heat to moderate to low, cover the pan, and
simmer until the spinach is wilted and the onion tender,
approximately ten minutes. Allow to cool, then pulse lightly
Using a food processor until just minced (do not make a smooth
purée). Return to the pan.
3. Heat the oil and ghee in a small saucepan using moderate to
high heat and cook the cinnamon, cardamom pods, and ginger
matchsticks, stirring, until the ginger is golden, approximately a
minute or two. Put in the minced garlic, coriander, garam
masala, fenugreek leaves, and salt and stir a few seconds. Next,
Put in the yogurt, slowly and gradually, stirring continuously to
stop curdling. Immediately move to the spinach, cover, and
simmer over moderate heat, ten to fifteen minutes.
4. Put in the paneer cheese to the pan and stir softly to combine,
trying not to break the pieces. Cover and simmer, stirring
intermittently, approximately ten minutes to blend the flavours.
Move to a serving dish.
5. Heat the butter in a small saucepan, put in the dried chile
peppers, and cook, stirring, until a golden colour is achieved,
approximately half a minute. Remove the pan from the heat,
put in the paprika, then instantly add to the spinach dish and stir
mildly to combine, with parts of the chile peppers visible as a
decoration. Serve hot.
STIR-FRIED PANEER WITH

ONIONS AND BELL PEPPERS
This recipe is called “Kadhai paneer” in Hindi
Ingredients:
Crudely ground black pepper, to taste
four to five small bell peppers of assorted colors, cut into thin
matchsticks
¼ teaspoon ground black salt
½ teaspoon ground anise or fennel seeds
1 teaspoon ground dried pomegranate seeds
2 large cloves garlic, thinly chopped
2 teaspoons ground dried fenugreek leaves
4 ounces (½ recipe) Paneer Cheese (Homemade or store-
bought)
4 small tomatoes, cut into wedges
Directions:
1. Ready the paneer cheese and cut it into thick 1½-by-½-inch
rectangles.
2. Heat the oil in a big non-stick wok or skillet using moderate to
high heat, put in the ginger and garlic, and cook, stirring, until a
golden colour is achieved, approximately one minute. Put in the
onions and cook, stirring, until barely golden, approximately
two to three minutes. Using a slotted spoon, move the mixture
to a container, leaving all the oil behind.
3. In the wok, put in the coriander, fenugreek, cumin, anise or
fennel, pomegranate and cardamom seeds, red pepper flakes,
salt, and black salt, and stir over moderate heat approximately
two minutes. Put in the tomatoes and bell peppers, cover the
wok, and cook until slightly softened, approximately five
minutes. Cautiously stir in the paneer cheese, cover the wok,
and continue to cook, flipping over once or twice, until the
pieces are soft and the dish is somewhat saucy, approximately
five minutes.
4. Put in the reserved onions and the cilantro and cook using
moderate to high heat, uncovered, approximately five minutes.
Move to a serving platter (or serve straight from the wok), top
STUFFED PANEER BALLS
CURRY
This recipe is called “Malai kofta curry” in Hindi
Ingredients:
½ cup crudely chopped cashews
1 medium russet potato (or any kind)
1 tablespoon melted ghee or unsalted butter
2 tablespoons crudely chopped raw almonds
2 tablespoons crudely chopped raw pistachios
2 tablespoons chopped raisins
4 cups (1 recipe) Butter-Cream Sauce with Fresh Tomatoes
8 scallions, white parts only, crudely chopped
Directions:
1. Ready the paneer cheese and crumble it coarsely. Ready the
cream sauce and keep it ready. While you're making either the
cheese or the sauce, also boil the potato in water to cover until
tender, then peel and grate it.
2. Using a food processor, combine and pulse the cashews, ginger,
and scallions until minced. Put in the paneer cheese, black
pepper, and salt, and process until it begins to gather like a
dough, approximately half a minute. Move to a container, put in
the potato, then mix with clean hands to make a soft dough.
Cover and reserve.
3. for the filling. Heat the ghee in a small saucepan using
moderate to high heat and cook the onion, stirring, until a
golden colour is achieved, approximately two minutes. Put in
the pistachios, almonds, and raisins and stir another two
minutes. Allow to cool.
4. Divide the paneer dough and the raisin-nut filling each into
fifteen to 20 portions. Working with each paneer portion
separately, flatten into a disk, place the nuts in the center, then
close the disk around the filling and shape into 1½-inch smooth
balls.
5. Heat the oil in a big wok using moderate to high heat until it
achieves 325°F to 350°F on a frying thermometer, or a small bit
of the dough dropped into the hot oil bubbles and surges to the
surface of the oil instantly. Fry the paneer balls, as many as the
wok can hold simultaneously without crowding, turning them a
few times until a golden colour is achieved and crunchy on all
sides, approximately five minutes. Using a slotted spoon, move
to paper towels to drain.
6. Preheat your oven to 400°F. Move the paneer balls an oven-
proof baking dish and pour in the prepared cream sauce. Cover
and bake approximately twenty minutes. Do not stir at any
time. Take out of the oven, spoon the sauce over the paneer
balls if they seem dry, garnish with the cilantro before you
serve.
COCONUT AND CORN PANEER

This recipe is called “Nariyal aur makki ka paneer” in Hindi
Ingredients:
¼ cup Coconut Milk (Homemade or store-bought)
1 (3-inch-piece) fresh coconut, peeled and crudely chopped, or
1 tablespoon unsweetened shredded dried coconut
1 pasilla pepper or green bell pepper, crudely chopped
1½ cups frozen corn (unthawed)
15 to 20 fresh curry leaves (or 1 teaspoon dried)
Directions:
thin 1-inch pieces. Using a food processor or a blender,
combine and pulse the ginger, coconut, and pasilla pepper until
minced. Put in the onion and curry leaves and pulse a few
times, until just minced. (Do not overprocess or the onion will
become watery.)
should splatter when they touch the hot oil, so cover the pan
and reduce the heat until the splattering diminishes. Swiftly put
in the ginger-onion mixture and cook, stirring, until browned,
3. Put in the asafoetida, coriander, and salt, then put in the paneer
cheese and coconut milk, and cook over moderate heat, flipping
the pieces carefully, until lightly golden, approximately five to
seven minutes.
4. Put in the frozen corn, cover the wok, and cook, stirring
carefully, using moderate to low heat, until the corn is tender
and all the moisture is absorbed into the paneer, approximately
ten minutes. Stir in the black pepper and cilantro, move to a
serving dish before you serve.
BREADS AND CREPES
Indian breads taste great, are easy to make, and are highly nutritious since
most of them are made using whole-grain flours. In India, a minicourse
almost always contains an Indian flatbread, or rice, or both.
Whole-wheat flour (gehun ka atta or atta) is the most popular flour for
flatbreads in India by a mile. The most common variety of wheat used to
create whole-wheat flour in India is “durum” which is the hardest variety of
wheat out there. It has a high protein and gluten content which is perfect for
the texture of Indian flatbreads. Typical American whole-wheat flour is not
ideal for making Indian flatbreads, so make sure you find a source of
Stone-Ground Durum near you. It is easily available in Indian markets,
and you can easily find it online on amazon.
Indian flatbreads can be broadly classified into the following categories:
Griddle Breads: Made using a tava (concave Indian griddle),
these are usually non-leavened, round, triangular, or square
flatbreads called roti, chapati, phulka, rotli, and parantha.
Deep-Fried Breads: Fried using an Indian wok or deep skillet,
these breads can be leavened or un-leavened, andare called
poori, kulcha,lucchi, or baati. They come in all shapes and
sizes, pretty much.
Tandoori Breads: Baked by sticking them on the inside wall of
a tandoor oven, these breads, called tandoori roti, parantha,
naan, or kulcha, can be round or triangular.
Crepes and Pancakes: Griddle-fried and made with batters
rather instead of a dough, and eaten in place of standard breads;
these breads, called dosas, uthapam, pudhas, and chillas, are
generally round, and originate in South India.
If you don’t have a tava for making Indian flatbreads in your kitchen, you
can always use something that resembles it until you decide to invest in a
tava. Omelette pans get the job done nicely. At the same time, a tava is great
for making omelettes too, so if you do invest in one, just know that it can be
useful for much more than Indian cooking. You can easily find a tava in an
Indian market, or you can always get one online on amazon.
All right, lets jump into the recipes!
SIMPLE GRIDDLE BREADS
These simple griddle breads are the most basic and commonly eaten breads
in India. They are commonly enjoyed with a bit of “Ghee” (Indian clarified
butter) smeared on one side, but if you’re trying to cut your calories, you
can skip the ghee. Do know that if you omit the ghee, you’re missing out on
the ultimate combo.
If you’re cooking for a big gathering, you can always prepare these breads
in advance, and then store them in the fridge up to five days and in the
freezer for as long as sixty days. To do this, cook the breads mildly on both
sides, alow them to cool to room temperature. Next, stack them one on top
of the other and wrap using an aluminium foil or place in zip closure bags,
and refrigerate or freeze. When its time to eat them, take them out of the
fridge and cook again on the griddle for a short while, until cooked through.
WORKING WITH WHOLE-

WHEAT DOUGH
Traditionally in India, the dough is worked with hand. Today, however, we
have technology to make the work easier. Food processor and mixers come
in handy. Chapati presses are also quite popular today, even in India. These
make the job of flattening the dough really easy. All you need to do is make
a ball of dough, place it in the chapati press, and... well, press. You can find
these easily in an Indian store, or online on amazon.
Tips and Tricks for Working the Dough:
Make a semi-firm dough that doesn't cling to your fingers. If the
dough is too hard, the bread made from it will be hard too, and
if it is too soft, it will cling to your fingers and you will be
unable to work with it.
Cover the dough using plastic wrap or the lid of the container
and allow it to rest one to four hours to let the gluten to develop.
This makes breads that are crunchy on the outside and soft on
the inside.
Whole-wheat dough stores well approximately 3 days in an
airtight vessel in a fridge. Use it if possible at room
temperature, or chilled straight from the refrigerator. Chilled
dough will be firm and slightly tougher to use.
Dough can be frozen up to sixty days. Thaw at room
temperature. Never microwave. This cooks the dough, ruining it
for bread making.
BASIC WHOLE-WHEAT
DOUGH Ⓥ
This recipe is called “Gundha hua atta” in Hindi
Yield: ten to twelve breads
This will give you the most basic moist dough ready for making breads.
Ingredients:
2 cups stone-ground durum whole-wheat flour
About 1 cup water, or non-fat plain yogurt, whisked until the
Directions To make Using a food processor:
1. Put the flour in the work container of your food processor fitted
with the metal S-blade. Turn the machine on, put in the water or
yogurt in a thin stream, and process until it just gathers into a
ball.
2. Continue to process until the sides of the container look clean,
20 to half a minute. (Add 1 or 2 tablespoons more flour if the
dough sticks to the sides of the work container, and some water
if the dough appears hard.) Stop the machine, remove the
dough to a container, cover using plastic wrap or the lid of the
container, and allow to rest for minimum 1 and maximum four
hours. (This lets the gluten develop.) If keeping for a longer
period, place the dough in your fridge.
Directions To make by hand:
1. Put the flour in a container and add ¾ cup water. Stir lightly in
round circular movements with clean fingers until it begins to
gather. (Add 1 or 2 tablespoons more flour if the dough appears
sticky, or some water if it appears too firm.)
2. Knead for approximately a minute, pushing your knuckles
gently into the dough, flattening the dough outward, then pick
up the ends of the flattened dough using your hands, and fold
them so that all the ends meet in the center. Replicate this
kneeding process a few times until a tender and flexible dough
is attained that does not cling to your fingers. If the dough gets
too sticky while you work it, coat your hands with a little oil or
water.
3. Cover using plastic wrap or the lid of the container and allow to
rest for minimum one and maximum four hours at room
temperature. (This lets the gluten develop.) If keeping for a
longer period, place the dough in your fridge.
WHOLE-WHEAT GRIDDLE
BREADS Ⓥ
This recipe is called “Chapati, roti, aur phulka” in Hindi
This is the most commonly enjoyed bread in India. This bread sustains
more than a billion people, and can be enjoyed in multiple ways. Throw
some ghee and salt over it, and you’re good to go. It is enjoyed with Indian
curries, or just with a chutney or pickle. In India, these are almost always
cooked immediately before consumption. Left over chapatis can be stored
in hot cases if you wish to consume a few hours later.
Ingredients:
1 recipe Basic Whole-Wheat Dough
1 cup stone-ground durum whole-wheat flour in a moderate-
sized container or a pie dish, for coating and dusting
Rolling pin
3 to 4 tablespoons melted ghee or butter, for basting (not
compulsory)
Directions:
1. Heat the tava or griddle using moderate to high heat until a
sprinkling of the flour instantly turns dark brown. Wipe off the
flour and continue. While the tava heats up, use mildly oiled
hands to split the dough into ten to twelve identical balls and
cover using a foil to stop drying.
2. Work with each ball one at a time, and put it in the container
with the dry flour, flatten it using your fingertips and cover
thoroughly with the flour. Next, move it to a cutting board or
any other clean flat surface, and, use a rolling pin to roll it into
a 6- to 7-inch evenly thick circle. If the dough sticks to the
rolling surface, sprinkle mildly with more flour. (Chapatis can
be rolled on a mildly floured surface also, though this is not a
common practice in India.)
3. Put the rolled chapati on the hot tava and flip it over when
small golden dots appear on the side being heated,
approximately half a minute. Once the other side is covered
with larger brown dots, flip it over once more. Soon the chapati
will start to puff up. Use a crumpled kitchen towel to push
softly on the puffed parts and softly guide and push the air into
the flatter parts until the whole chapati puffs up into a round
ball. (You will get used to this soon enough, even if you don’t
get it right on the frist try.) Move to a plate, baste lightly with
the ghee, if using (and crumple it if you wish) before you serve
hot.
MULTI-FLOUR GRIDDLE
BREADS Ⓥ
This recipe is called “Millae-julle aatton ki roti” in Hindi
A blend of flours is better than one.
Ingredients:
¼ cup ground flax seeds
⅓ cup fine-grain semolina
⅓ cup oat flour
⅓ cup soy flour
⅓ cup whole-wheat flour
½ teaspoon crudely ground carom seeds
⅔ to ¾ cup water or non-fat plain yogurt, whisked until the
1 cup finely chopped fresh spinach, or any other greens
Directions:
1. In a large container, combine everything except the water (or
yogurt). Next, Put in the water (or yogurt), slowly and
gradually, mixing lightly with clean fingers in round circular
movements until the flour begins to gather. (Add 1 or 2
tablespoons more flour if the dough appears sticky, or some
water if it appears too firm.)
gently into the dough, flattening the dough outward, then
gathering the ends together toward the center using your
fingers. Push down the center, then repeat pressing and
gathering a few times until a tender and flexible dough is
attained that does not cling to your fingers. If the dough gets
water.
3. Cover using plastic wrap or the lid of the container and allow it
to rest at least 1 and maximum four hours at room temperature.
This lets the gluten develop. If keeping for a longer period,
place the dough in your fridge.
4. To make the chapati breads, with lightly oiled hands divide the
dough equally into ten to twelve round balls, cover using a foil
to stop drying, then follow the directions for Whole-Wheat
Griddle Breads from Step 2.
GRIDDLE-FRIED BREADS
(PARANTHAS)
Paranthas taste insanely delicious, and we Indians just can’t live without
them. They contain more calories than simple griddle breads as paranthas
have a fat (usually butter, ghee, or oil) mixed into the dough. So, if you’re
watching your calories, or your heart health, paranthas are probably not
your best bet. If you’re healthy, feel free to indulge in moderation!
Stuffed paranthas require a little more effort to make, but are complete
meals on their own, and can be eaten without any sides, or with pickle,
yogurt, chutney, or other sides. Non-stuffed paranthas are usually enjoyed
with a curry on the side.
BASIC PARANTHA BREADS
Paranthas have multiple layers, are crispy on the outside and soft on the
inside. To make sure the parantha you make comes out as it is intended, you
might need a bit of practice with the dough.
SHAPING PARANTHAS
In India, parathas are served in one of the three shapes- square, triangle, and
circle. I will teach you how to make each shape here.
Directions to Make a Layered Triangle:
1. Sanitize your hands, lightly oil them, and split the dough into
equivalent portions and cover using a foil to stop drying. Work
one portion at a time, flatten into a disc using your fingertips,
liberally coat with flour, and roll into a 5- to 6-inch circle.
2. Coat the top surface mildly with oil, sprinkle on the spices,
herbs, or vegetables, if you are using them, then sprinkle
approximately 1 teaspoon dry flour over the spices and fold in
half, making a semi-circle.
3. Coat the top of the semi-circle with oil and fold in half once
more, making a triangle. Flatten this triangle into a larger
triangle using your fingertips, coat it with flour once again, and
roll it into a 6- to 7-inch triangle, making sure it retains its
shape.
Directions To Make a Layered Square:
1. Split the dough into equivalent portions. Work one portion at a
time, flatten into a disc using your fingertips, coat liberally with
flour, and roll into a 5- to 6-inch circle.
approximately 1 teaspoon dry flour on top.
3. Mentally imagine splitting the circle into 3 portions lengthwise.
Fold ⅓ over the center portion (you should get a D-shape), then
fold the exposed portion toward the center, placing it on top of
the first one. You should get a long, triple-folded rectangle.
4. Cover the top surface of this rectangle lightly with oil and fold
it one more time, bringing the two smaller edges toward the
center, placing one over the other, to make a small square.
Flatten this square into a larger square using your fingertips,
coat it with flour, and roll it out into a 6- to 7-inch square,
making sure it retains its shape.
Directions To Make a Layered Circle :
1. Split the dough into equivalent portions. Work one portion at a
time, flatten into a disc using your fingertips, coat with flour,
and roll it into a 5- to 6-inch circle.
approximately 1 teaspoon dry flour over the spices, and roll it
into a rope 7 to 8 inches long and ½ inch in diameter. Cover the
rope lightly with oil.
3. Starting from one end, wind the rope into a spiral coil, with all
sides touching. Flatten this coil using your fingertips and coat it
with flour, then roll it out into a 6- to 7-inch circle.
BASIC PARANTHA Ⓥ
This recipe is called “Saada parantha” in Hindi
The most basic parantha you can make. A good recipe to start making
paranthas with.
Ingredients:
2 cups stone-ground durum whole-wheat flour + 1 cup for
coating and dusting
3 to 4 tablespoons oil or melted ghee or butter, for basting
About 1 cup water or non-fat plain yogurt, whisked until the
Rolling pin
Directions:
1. Put the 2 cups flour in a mixing container, add ¾ cup water or
yogurt, and mix with your clean fingers in round circular
movements, until it begins to gather. (Add 1 or 2 tablespoons
more flour if the dough appears sticky, or some water if it
appears too firm.)
attained that does not stick to the fingers. Cover and allow it to
rest at least 1 and maximum four hours at room temperature.
(This gives time to the gluten develop.) If keeping for a longer
3. Preheat the tava or griddle using moderate to high heat until a
sprinkling of the flour instantly turns dark brown. Wipe off the
flour and continue. While the tava heats up, with lightly oiled
hands divide the dough into ten to twelve round balls
(depending on the size of the parantha you like). Cover with
foil to stop drying.
4. Working with each ball of dough separately, place in the
container with the dry flour, flatten it using your fingertips, and
cover thoroughly with the dry flour. Move to a cutting board or
any other clean flat surface and, use a rolling pin to roll into a
6- to 7-inch evenly thick circle. (If the dough sticks to the
rolling surface, dust with more flour.) Moisten the top of the
dough with ghee and fold into the shape of your choice
according to the directions in “Shaping Paranthas” at the start
of this section.
5. Put the rolled parantha on the hot tava or griddle. Turn over
when it is slightly cooked and dotted with tiny golden spots on
the bottom, approximately one minute. When the other side is
covered with larger brown dots, turn it over, and brush lightly
with oil. Flip it over again and fry the oiled side approximately
half a minute. Same way, baste and fry the other side another
half a minute. There should be a total of 4 turns.
6. Take off the griddle and serve hot.
GREEN CHILE PEPPER

PARANTHA Ⓥ
This recipe is called “Mirchi ka lachaedar paranthae” in Hindi
Ingredients:
sized container or a pie dish, for dusting
1 pound (1 recipe) dough for ”Basic Parantha”
seeds
3 scallions, white parts only, minced
Directions:
1. Ready the chaat masala. Ready the dough. Next, in a small-
sized container, combine the cilantro, ginger, scallions, green
chile peppers, fenugreek leaves, and salt.
2. To roll the paranthas, divide the dough and the herb mixture
into ten to twelve portions. Working with each dough portion
separately, make a layered triangle, square, or circle as per the
directions for Shaping Paranthas.
3. To cook the paranthas, proceed as per the directions for ”Basic
Parantha”, from Step 5.
LEGUME PARANTHAS Ⓥ
This recipe is called “Dal kae paranthae” in Hindi
Ingredients:
1 cup any leftover cooked dal, such as Yellow Mung Beans with
Sautéed Onion and Ginger, or Yellow Split Chickpeas with
Spinach, or more as required
seeds
1½ cups stone-ground durum whole-wheat flour
2 scallions, minced
Directions:
1. Put all the ingredients except the dal in a moderate-sized
container and mix thoroughly with your clean fingers. Add ⅔
cup dal and stir in round circular movements until it begins to
gather into a dough. (Add 1 or 2 tablespoons more flour if the
dough appears sticky, or some water if it appears too firm.)
gathering then ends together toward the center using your
attained that does not cling to your fingers. If the dough gets
water.
3. Cover using plastic wrap or the lid of the container and set
aside at least 1 and maximum four hours. (This gives time to
the gluten develop.) If keeping for a longer period, place the
dough in your fridge.
4. Roll and cook according to the directions for the “Basic
Parantha” from step 3.
MASHED POTATO PARANTHA

This recipe is called “Kuchle Aalu ke paranthe” in Hindi
Ingredients:
¼ cup all-purpose flour
smoothness is achieved, if required
1 cup stone-ground durum whole-wheat flour
sized container or a pie dish, for dusting
1 tablespoon dried mint leaves
2 large russet (or any kind) potatoes
Chilled butter, to taste
Directions:
peel and grate them. In the meantime, ready the ginger-chile
paste.
2. In a large container, with clean fingers, combine the whole-
wheat and all-purpose flours, mint and fenugreek leaves, green
chile pepper, salt, black pepper, and ajwain seeds. Next, stir in
the potatoes, oil, and ginger. (By now there should be sufficient
moisture to make the dough. If not, add up to ¼ cup yogurt to
make a semi-firm dough that does not stick to the fingers.) This
dough does not require resting time, nor should it be kneaded.
3. With lightly oiled hands, divide the dough into ten to twelve
identical balls and cover using a foil to stop drying. Working
with each ball of dough separately, coat with the dry flour,
move to a cutting board or any other clean flat surface, and, use
a rolling pin to roll into a thin 6- to 7-inch circle. (If the dough
sticks to the rolling surface, dust with more flour.)
4. Heat a tava or a griddle using moderate to high heat and cook
the breads, turning them once or twice until they are speckled
with golden dots on both sides, approximately one minute per
side. Remove from the griddle, lightly baste with butter before
you serve.
MINT, AJWAIN, AND BLACK

PEPPER PARANTHA
This recipe is called “Pudina, ajwain aur kaali mirch kae
paranthae” in Hindi
Ingredients:
¼ cup fine-grain semolina
smoothness is achieved, or more if needed
1 tablespoon ground dried mint leaves + more for garnish
1 teaspoon black pepper, dry-roasted and crudely ground
1 to 3 fresh green chile peppers such as serrano, minced with
seeds
1¼ cups stone-ground durum whole-wheat flour
2 to 3 tablespoons canola oil
Directions:
1. In a container, combine the whole-wheat flour and semolina
with clean fingers, then put in the green chile peppers, black
pepper, mint, ajwain, and salt. Rub in the oil. Put in the yogurt
and mix again using your fingers in round circular movements
until it begins to gather into a dough.
2. Knead approximately a minute, pushing your knuckles gently
into the dough, flattening the dough outward, then gathering the
ends together toward the center using your fingers. Repeat
pressing and gathering a few times until a tender and flexible
dough is attained that does not cling to your fingers. If the
dough gets too sticky while you work it, coat your hands with a
little oil or water.
to rest at least 1 and maximum four hours. (This gives time to
Parantha” from step 3. As each parantha is made, sprinkle
approximately ¼ teaspoon dried mint, then serve.
MUGHLAI PARANTHA Ⓥ
This recipe is called “Khastae mughlai paranthae” in Hindi
Ingredients:
½ cup stone-ground durum whole-wheat flour
1½ cups all-purpose flour
2 teaspoons ground dried fenugreek leaves
25 to 30 raw almonds, shelled
3 tablespoons black poppy seeds
About ¾ cup water
Directions:
1. Immerse the almonds in water to cover overnight. Next, with
clean hands, peel the softened brown skin off the almonds.
Using a food processor, add all the ingredients except the water
and process until everything is smooth. Next, with the motor
running, put in the water in a slow, steady stream until the
dough gathers into a smooth ball and cleans the sides of the
work container. (Add more flour if the dough appears sticky
and more water if it appears too dry.)
2. cover your hands with a thin layer of oil and move the dough to
a container. Cover using plastic wrap or the lid of the container
and allow it to rest for one to four hours. (This lets the gluten
develop.) If keeping for a longer period, place the dough in
your fridge.
OAT AND AJWAIN PARANTHA

Ⓥ
This recipe is called “Jaee aur ajwain kae paranthae” in Hindi
Ingredients:
¼ cup oat bran
½ cup oat flour
½ cup water, or more if needed
½ teaspoon crudely crushed ajwain seeds
¾ cup stone-ground durum whole-wheat flour
Directions:
1. In a container, combine the whole-wheat and oat flours, oat
bran, oil, ajwain seeds, cayenne pepper, and salt.
2. Put in the water and mix again with your clean fingers in round
circular movements until it begins to gather. Knead for
approximately a minute, pushing your knuckles gently into the
dough, flattening the dough outward, then gathering then ends
together toward the center using your fingers. Push down the
center, then repeat pressing and gathering a few times until a
tender and flexible dough is attained that does not cling to your
fingers. If the dough gets too sticky while you work it, coat
your hands with a little oil or water.
ONION PARANTHA
This recipe is called “Pyaz ka parantha” in Hindi
Ingredients:
½ teaspoon kalonji seeds
⅔ cup non-fat plain yogurt, whisked until the desired
1 cup finely chopped red onion
1 teaspoon crudely ground fennel seeds
seeds
3 tablespoons vegetable oil, melted ghee, or butter
Directions:
1. Put the flour and oil (or ghee or butter) in a container and rub
with clean fingers to mix. Next, add all the rest of the
ingredients, except the yogurt, and again, mix thoroughly using
your fingers. Put in the yogurt and mix again using your fingers
in round circular movements until it begins to gather into a
dough. (Add 1 or 2 tablespoons more flour if the dough appears
sticky, or some more yogurt if it appears too firm.)
dough is attained that does not cling to your fingers. (If the
dough gets too sticky while you work it, coat your hands with a
little oil or water.)
4. To roll and cook the paranthas, proceed as per directions for
”Basic Parantha”, from Step 3.
SPINACH AND RED BELL

PEPPER PARANTHA Ⓥ
This recipe is called “Palak aur laal shimla mirch kae
paranthae” in Hindi
Ingredients:
⅔ to ¾ cup water
1 red bell pepper, cut into ¼-inch pieces
1 small bunch fresh spinach (8 to 10 ounces), trimmed, washed,
and finely chopped
seeds
1½ cups stone-ground durum whole-wheat flour, or 1 cup
whole-wheat flour and ½ cup oat bran
3 to 4 scallions, finely chopped
Directions:
1. Put everything except the water in a big mixing container and
mix lightly with clean fingers. Put in the water, slowly and
gradually, and mix using your fingers in round circular
movements until it begins to gather into a dough. (Add 1 or 2
tablespoons more flour if the dough appears sticky or some
dough is attained that does not cling to your fingers.
to rest at least 1 and maximum four hours at room temperature.
STUFFED GRIDDLE-FRIED
FLATBREADS
BASIC STUFFED PARANTHA

Ⓥ
This recipe is called “Bharae huae paranthae” in Hindi
Ingredients:
¼ cup vegetable oil, or melted butter or ghee, for basting
1 cup whole-wheat flour in a moderate-sized container or pie
1 pound (1 recipe) Basic Whole-Wheat Dough
1 recipe stuffing (below this recipe) of your choice
Directions:
1. Ready the stuffing. Ready the dough. Heat the tava or griddle
using moderate to high heat until a sprinkling of flour instantly
turns dark brown. Wipe off the flour and continue. While the
tava heats up, with lightly oiled clean hands, divide the dough
equally into ten to twelve balls and cover using a foil to stop
drying. Divide it into ten to twelve portions, approximately 3 to
4 tablespoons each.
2. Working with each ball of dough separately, move to the
container with the dry flour, push softly to form a disc, coat
liberally with dry flour, and roll into a 4- to 5-inch circle. Put
the stuffing in the center. Bring the edges together, pinch to
secure, then shape into a ball once more.
3. Flatten and coat this stuffed ball with flour and roll it into a 7-
to 8-inch circle of uniform thickness. As you roll, keep turning
and dusting the dough with flour or it may stick to the rolling
surface. If the stuffing has surplus moisture, the paranthas may
develop tiny (or large) holes as they stretch while rolling. If that
happens, patch the holes by putting a little dry flour over them
(or by pinching them together).
4. Put the rolled parantha on the hot tava. Flip it over when it is
slightly cooked and dotted with tiny golden spots on the
bottom, approximately one minute. When the other side is
covered with larger brown dots, flip it over and brush lightly
with oil. Flip it over again and fry the oiled side approximately
half a minute. Same way, baste and fry the other side another
half a minute. There should be a total of 4 turns. Take off the
griddle and serve hot.
STUFFINGS FOR PARANTHA
BREADS
Paranthas can be easily be stuffed with a variety of dry ingredients. If the
stuffing is too moist, the dough will absorb it and become too moist and
sticky to work. Some juicy vegetables can be used as stuffing after drying
them a little by salting and grating, and then squeezing out the moisture.
After you prepare the stuffing below, continue with “Basic Stuffed
Parantha” recipe just above this section.
POTATO PARANTHA
STUFFING Ⓥ
This recipe is called “Aalu kae paranthae” in Hindi
Yield: sufficient for ten to twelve breads
four to five scallions, white parts only, minced (not compulsory)
seeds
2 tablespoons ground coriander
3 large russet (or any) potatoes (about 1¼ pounds)
Directions:
approximately twenty minutes. Next, peel and grate or mash
them in a moderate-sized container.
2. Mix all the ingredients together. Continue with “Basic Stuffed
Parantha” recipe just above this section.
CAULIFLOWER PARANTHA
STUFFING Ⓥ
This recipe is called “Gobhi kae paranthae” in Hindi
1 small cauliflower (about ¾ pound), cut into florets
2 teaspoons ground pomegranate seeds
Directions:
1. Using a food processor, combine and pulse the ginger, green
chile peppers, cilantro, and cauliflower until minced.
2. Move to a container and stir in the spices, but not the salt. Put
in the salt only to the individual paranthas as you roll them.
(Mixing the salt will cause the cauliflower to release its juices
and make it harder to use.)
3. Continue with “Basic Stuffed Parantha” recipe just above this
section.
GROUND LAMB PARANTHA
STUFFING
This recipe is called “Keemae kae paranthae” in Hindi
1 pound ground lamb, chicken, or turkey
A few fresh mint leaves
Directions:
1. Cook the lamb (or poultry) over moderate heat until a golden
colour is achieved, approximately five to seven minutes.
2. Allow to cool and move to a food processor. Put in the rest of
the ingredients and process until minced. If the stuffing appears
too moist from the onion, stir in up to 2 tablespoons chickpea or
whole-wheat flour.
section.
PANEER PARANTHA
STUFFING
This recipe is called “Paneer kae paranthae” in Hindi
¼ cup grated Monterey Jack or mild cheddar cheese
½ cup finely chopped fresh cilantro, with soft stems
bought), crumbled
Directions:
1. Ready the paneer, then crumble and place Using a food
processor along with the cheese, ginger, garlic, green chile
peppers, and cilantro and process until minced.
2. Put in the coriander, garam masala, and salt and pulse until
blended.
section.
RADISH PARANTHA
STUFFING Ⓥ
This recipe is called “Mooli kae paranthae” in Hindi
Yield: sufficient ten to twelve breads
seeds
1½ pounds white daikon radishes
Directions:
1. Using a food processor, grate or mince the radishes. Move to a
container, stir in the salt and leave the radishes to sweat, for
approximately half an hour.
2. Next, squeeze out as much water as you can. (This removes
much of the strong and bitter juice from the daikons, making
them much sweeter. If you wish, use these juices to make the
dough for paranthas.) Put in the rest of the ingredients and mix
thoroughly.
section.
PUFFED DEEP-FRIED
BREADS (POORIYAN)
Poori (or poodhi) breads—crisp, balloon-like breads—are one of the many
pleasures of Indian culinary life. They are deep-fried, puffed whole-wheat
unleavened breads, light and crunchy, and best consumed as soon as they
come out of the kadhai (Indian wok). Pooris are kinda oily, but are really
easy to make, and hence the go-to bread in India if food needs to be served
to hundreds of people. They also keep well at room temperature, and are
great for journeys.
Pooris are typically eaten for breakfast, lunch, and brunch. They are almost
never eaten for dinner.
BASIC POORI Ⓥ
This recipe is called “Saaddi pooriyan” in Hindi
Yield: 14 to 16 breads
Ingredients:
⅓ to ½ cup water
½ cup all-purpose flour
TO MAKE THE DOUGH

Directions To make dough using a food processor:
1. Put both the flours in the work container of a food processor
and process approximately half a minute to mix. While the
motor runs, put in the oil and then the water in a thin stream,
and process until the dough gathers into a ball.
2. Continue to process until the sides of the container look clean,
20 to half a minute. (Add 1 to 2 tablespoons more flour if the
dough sticks to the sides of the work container, or some water if
the dough appears hard.) Stop the machine, move the dough to
a container, cover using plastic wrap or the lid of the container,
and allow to rest for minimum 1 and maximum four hours.
Directions To make dough by hand:
1. Put both the flours in a big container, combine, add I of the
water and mix again with your clean fingers in round circular
movements until it begins to gather into a dough. (Add 1 or 2
tablespoons more flour if the dough appears sticky, or some
more water if it appears too firm.)
ends together toward the center using your fingers. Push down
the center and repeat pressing and gathering a few times until a
tender and flexible dough is attained that does not cling to your
fingers. (If the dough gets too sticky while you work it, coat
your hands with a little oil or water.)
TO SHAPE AND FRY THE POORIES

1 cup stone-ground durum whole-wheat flour or all-purpose
flour in a moderate-sized container or a pie dish, for dusting
1 recipe Basic Deep-Fried Puffed Breads, or any other poori
bread dough
Rolling pin
Directions:
1. Heat the frying oil in a wok or skillet using high heat until it
achieves 350°F to 375°F on a frying thermometer, or until a
little piece of the dough dropped into the hot oil bubbles and
surges to the surface of the oil instantly.
2. While the oil is heating, lightly oil your clean hands and divide
the dough equally into 14 to 16 balls. Cover with foil to stop
drying, and set aside.
3. Working with each ball of dough separately, place in the
container with the dry flour, flatten it using your fingertips and
any other clean flat surface and, use a rolling pin to roll into a
thin 4- to 5-inch circle. (If the dough sticks to the rolling
surface, dust with more flour.)
4. Cautiously place the rolled poori into the hot oil. Almost
instantly the poori will rise to the top and start to puff up. With
the back of a large slotted spatula, swiftly push softly on the
puffed top surface, submerge the poori back into the oil, then
release. This will guide the air toward the flatter portions and
cause the poori to balloon into a complete round in
approximately ten to fifteen seconds.
5. Turn the poori over once to cook the other side until a golden
colour is achieved. (Perfectly fried poories should be crisp and
golden, not brown.) Using a slotted spatula, remove to paper
towels to drain and serve instantly.
FLAVORED DEEP-FRIED
PUFFED BREADS
Now that we know how to make the basic poori, we can try making
flavoured ones!
AJWAIN POORI Ⓥ
This recipe is called “Ajwaini pooriyan” in Hindi
⅓ to ½ cup water
Directions:
1. Ready the dough Using a food processor or by hand (refer to
directions given in the “Basic Poori” recipe before this section),
mixing together all the dry ingredients, then adding the oil to
blend, followed by the water, until a dough is formed.
2. Shape and fry the poories (refer to directions given in the
“Basic Poori” recipe before this section).
DEEP-FRIED BENGALI
BREADS Ⓥ
This recipe is called “Lucchiyan” in Hindi
Ingredients:
1 cup all-purpose flour
2 to 3 tablespoons peanut oil or melted ghee
A pinch of salt
About ½ cup water
Directions:
1. Put the flour, salt, and oil (or ghee) in the work container of a
food processor and process approximately half a minute to mix.
While the motor runs, put in the water in a thin stream, and
process until it gathers into a ball. Continue to process until the
sides of the container look clean, 20 to half a minute. (Add 1 or
2 tablespoons more flour if the dough sticks to the sides of the
work container, and some water if the dough appears hard.)
2. Move the dough to a large container, cover using plastic wrap
or the lid of the container, and let rest for at least 1 and
maximum four hours. (This gives time to the gluten develop.) If
3. Shape and fry the poories (refer to directions given in the
DEEP-FRIED LEAVENED
BREAD
This recipe is called “Bhaturaae” in Hindi
Ingredients:
½ cup fine-grain semolina
¾ to 1 cup non-fat plain yogurt, whisked until the desired
dish for coating and dusting
1 teaspoon sugar
1¾ cups all-purpose flour
2 teaspoons active dry yeast
Directions:
1. Put the flour, semolina, sugar, salt, and yeast into a food
processor and process until mixed, approximately half a
minute.
2. While the motor runs, add yogurt through the feeder tube until
the dough gathers into a ball and the sides of the work container
look clean, 20 to half a minute. (If the dough appears too sticky,
add some more flour through the feeder tube.) Move to a large
container, cover using plastic wrap or the lid of the container,
and place in a warm draft-free spot until it doubles in volume,
at least 4 and maximum 8 hours. (This allows the yeast to
ferment and multiply, causing the dough to rise.) If keeping for
a longer period, place the dough in your fridge.
3. Sanitize your hands, lightly oil them, and divide the dough
equally into 14 to 16 round balls and cover using a foil to stop
drying. Working with each ball of dough separately, place in the
cover thoroughly with the dry flour. Next, move to a cutting
board or any other clean flat surface and, use a rolling pin to
roll into 6 to 7-inch circle. (If the dough sticks to the rolling
surface, dust with more flour.)
4. Heat the oil in a wok or skillet using high heat until it achieves
350°F to 375°F on a frying thermometer, or until a piece of
dough dropped into the hot oil bubbles and surges to the surface
of the oil instantly. Cautiously place the rolled bhatura into the
hot oil. Almost instantly it will rise to the top and start to puff
up. With the back of a large slotted spatula, swiftly push softly
on the puffed top surface and submerge it back into the oil, then
release. This will guide the air towards the flatter portions, and
cause it to balloon into a complete round, ten to fifteen seconds.
5. Turn the bhatura over once to cook the other side until a golden
colour is achieved. Bhaturas should be lightly golden on both
sides, not brown. Remove with a slotted spoon, move to paper
towels to drain before you serve instantly.
FERMENTED SAFFRON
POORI Ⓥ
This recipe is called “Khameeri kesar pooriyan” in Hindi
Ingredients:
¼ teaspoon saffron threads
½ cup warm milk (any kind), approximately 110°F
¾ cup all-purpose flour
¾ cup stone-ground durum whole-wheat flour
1 tablespoon fennel seeds, finely ground
1 teaspoon active dry yeast
1 teaspoon white poppy seeds
2 tablespoons non-fat plain yogurt, whisked until the desired
2 tablespoons sugar
2 tablespoons vegetable oil or melted ghee
Directions:
1. In a small-sized container, combine the milk, yeast, and 1
teaspoon sugar and set aside approximately five minutes, or
until frothy. Put both the flours, the fennel seeds, the rest of the
sugar, and the salt into a food processor and process until
mixed, approximately half a minute.
2. While the motor runs, add first the oil (or ghee) and then the
yeast-milk mixture through the feeder tube until the flours
gather into a ball and the sides of the work container look clean.
(If the dough appears too sticky, add some more flour through
the feeder tube.) Move to a large container, cover using plastic
wrap or the lid of the container, and place in a warm draft-free
spot until it doubles in volume, at least 4 and maximum 8
hours. (This allows the yeast to ferment and multiply, causing
the dough to rise.) If keeping for a longer period, place the
3. Heat the frying oil (Step 1 refer to directions given in the
“Basic Poori” recipe before this section). In a small-sized
container, combine the yogurt, saffron, and poppy seeds. Next,
with lightly oiled clean hands, divide the dough equally into 14
to 16 round balls and cover using a foil to stop drying. Working
with each ball of dough separately, place in the container with
the dry flour, flatten it using your fingertips and cover
thoroughly with the dry flour from the container. Move to a
cutting board or any other clean flat surface and, use a rolling
pin to roll into a thin 4- to 5-inch circle. (If the dough sticks to
the rolling surface, dust with more flour.)
4. Next, with a basting brush, lightly coat the top of the rolled
poori with the yogurt mixture and fry the poories (Steps 4 and
5).
MINT (OR FENUGREEK)

POORI Ⓥ
This recipe is called “Pudina (ya methi) ki pooriyan” in Hindi
ten to twelve fresh mint leaves, or 1 tablespoon dried fenugreek
leaves
⅓ to ½ cup water
1 to 2 tablespoons dried mint leaves
Directions:
1. Ready the dough Using a food processor or by hand (refer to
directions given in the “Basic Poori” recipe before this section),
mixing together all the dry ingredients and the fresh mint leaves
(or fenugreek leaves), then adding the oil to blend, followed by
the water, until a dough is formed.
2. Heat the frying oil and shape each poori (Steps 1 to 3 refer to
directions given in the “Basic Poori” recipe before this section).
For each poori, dust one of the sides with the dried mint leaves
and push softly with the rolling pin to ensure that they adhere,
then fry the poories (Steps 4 and 5).
SPINACH POORI Ⓥ
This recipe is called “Palak ki pooriyan” in Hindi
⅓ to ½ cup water
and crudely chopped
Directions:
1. Using a food processor, combine and pulse the spinach, garlic,
and green chile peppers until minced, then add all the dry
ingredients and process approximately half a minute to mix.
2. Next, Put in the oil to blend, followed by the water, and process
until a dough is formed. Shape and fry the poories (refer to
directions given in the “Basic Poori” recipe before this section).
STUFFED AND PUFFED

POORI Ⓥ
This recipe is called “Bhari hui pooriyan” in Hindi
Ingredients:
½ cup any skinless dried beans, such as green split pea (muttar
dal), yellow split chickpea (channa dal), yellow mung (dhulli
mung dal), or white urad (dhulli urad dal), sorted and washed in
1 clove fresh garlic, peeled
sized container or a pie dish, for coating and dusting
1 recipe dough for Deep-Fried Puffed Breads with Ajwain
Seeds
Directions:
1. Immerse the dal in water to cover, approximately two hours,
then drain. In the meantime, ready the dough and set aside at
least 30 minutes. In a small food processor or a grinder,
combine and pulse all the rest of the ingredients (except the
flour for dusting) to make a paste that is as smooth as possible.
2. Heat the frying oil (Step 1 refer to directions given in the
“Basic Poori” recipe before this section). Sanitize your hands,
lightly oil them, and divide the dough equally into 14 to 16
balls and cover using a foil to stop drying.
3. Working with each ball of dough separately, move to the
container with the dry flour, push softly to form a disc, cover
thoroughly with dry flour and then roll it into a thin 2- to 3-inch
circle. Put approximately 1 teaspoon filling in the center, then
bring the edges together and pinch to secure. Shape into a ball
and roll into a thin four to five-inch circle once more. (If the
dough sticks to the rolling surface, dust with more flour.)
4. Fry the poories (Steps 4 and 5 refer to directions given in the
OVEN-GRILLED NAAN AND
OTHER BREADS
Naan breads are leavened breads traditionally made by sticking the dough
to the inner wall of a tandoor. They cook really fast, and as a result, the
moisture and flavour remain pretty much intact. Although a tandoor still
remains the best way to cook these, you can also use an oven or boiler as a
compromise. A tandoor or an authentic Indian restaurant with a tandoor
remains your best option to experience truly authentic naan, though.
In this section, I will assume you don’t have a tandoor at home, and will
teach you how to make naan breads using appliances that can be found in
an average American kitchen.
BASIC OVEN-GRILLED NAAN

This recipe is called “Tandoori naan” in Hindi
Ingredients:
¼ cup melted butter or ghee, for basting (not compulsory)
¼ cup warm water (about 110°F)
1 teaspoon sugar
2 cups all-purpose flour, or bread flour
Directions:
1. For the dough, dissolve the yeast and sugar in warm water and
allow to sit until frothy, approximately five minutes. Stir in the
yogurt and oil.
2. Put the flour and salt in your food processor and process until
mixed. While the motor runs, pour the yeast mixture into the
work container in a thin stream and process until the flour
gathers into a ball and the sides of the processor are clean. (If
the dough appears too sticky, add some more flour through the
feeder tube, or add some more yogurt if the dough is dry and
hard.) Move to a large container, cover using plastic wrap or the
lid of the container, and place in a warm draft-free spot until it
doubles in volume, three to four hours. (This allows the yeast to
3. To roll and grill the naan breads, with clean, lightly oiled hands,
divide the dough equally into ten to twelve balls and cover
using a foil to stop drying. Working with each ball of dough
separately, place in the container with the dry flour, flatten it
using your fingertips and cover thoroughly with the dry flour.
Next, move to a cutting board or any other clean flat surface
and, use a rolling pin to roll into a 7- to 8-inch triangle. (If the
dough sticks to the rolling surface, dust with more flour.)
4. Put on large baking trays or, if you have a separate broiler,
place on the broiler trays—3 to 4 per tray. Using a basting
brush or your fingers, lightly baste the top of each naan with
water. (This prevents them from drying out.)
5. Preheat your oven to broil or preheat the broiler, and place the
trays, one at a time, four to five inches below the heating
element and broil until small brown spots appear on the top
surface, approximately one minute. Using a spatula, carefully,
turn each naan over and cook until the other side is golden,
approximately half a minute. Move the naan breads to a platter,
baste lightly with butter, if you wish before you serve hot.
OVEN-GRILLED BREADS
WITH DIFFERENT FLAVORS
Using the recipe of the basic Naan bread above, we will make flavoured
naan in this section!
BAKED SEMOLINA BREADS

This recipe is called “Kulchae” in Hindi
Ingredients:
¾ cup non-fat plain yogurt, whisked until the desired
1 cup all-purpose flour
1 cup fine-grain semolina
1 teaspoon sugar
2 tablespoons unsalted butter, at room temperature
Directions:
1. For the dough, dissolve the yeast and sugar in warm water in a
small-sized container and allow to sit until frothy,
approximately five minutes. Stir in the yogurt.
2. Put the semolina, flour, butter, and salt into a food processor
and process until mixed. While the motor runs, pour the yeast
mixture into the work container in a thin stream and process
until the flour gathers into a ball and the sides of the processor
are clean. (If the dough appears too sticky, add some more flour
through the feeder tube, or add some more yogurt if the dough
is dry and hard).
3. Move to a large container, cover using plastic wrap or the lid of
the container, and place in a warm draft-free spot until it
4. Lightly grease 2 or 3 large baking trays. Preheat your oven to
the lowest setting, approximately ten minutes, then turn it off.
Next, with lightly oiled clean hands, divide the dough equally
into ten to twelve balls and cover using a foil to stop drying.
Working with each ball of dough separately, place in the
any other clean flat surface and, use a rolling pin to roll into 5
to 6-inch circle and place on the baking trays. (If the dough
sticks to the rolling surface, dust with more flour.)
5. Using a basting brush or your fingers, lightly baste the top
surface of each bread with water. (This prevents them from
drying out.) Cover with foil and place the trays in the turned-off
oven to rise once more, approximately one hour.
6. Remove the baking trays and preheat the oven to 350°F. Bake
until the kulcha breads are still white, but firm, approximately
ten minutes. They should not brown. Serve.
CHEESE NAAN
This recipe is called “Cheese vaalae naan” in Hindi
Ingredients:
1 cup grated Pepper Jack cheese, or more as required
Directions:
1. Ready the bread dough through Step 3 of Basic Oven-Grilled
Naan, rolling them out using a rolling pin into 4- to 5-inch
rounds and place approximately 1½ tablespoons of grated
Pepper Jack cheese in the center.
2. Pick up the edges of the dough, bring them together, and pinch
to secure. Next, roll out once again and broil the breads as
described in Step 5.
DRIED HERB AND SPICE

NAAN
This recipe is called “Sookhae masalae kae naan” in Hindi
Ingredients:
¼ teaspoon cayenne pepper or paprika
1 tablespoon melted ghee or butter
1 teaspoon ground dried curry leaves
1 teaspoon ground dried fenugreek
1 teaspoon ground dried mint
Directions:
Naan. Before you put the breads in the oven, combine all the
ingredients except the ghee in a small-sized container.
2. Broil the breads as described in Step 5. Next, as soon as the
breads come out of the oven, baste them liberally with melted
ghee or butter and sprinkle some of the seasoning mixture on
them before you serve.
KALONJI/SESAME NAAN
This recipe is called “Kalonji ya til kae naan” in Hindi
Ingredients:
1 tablespoon kalonji or sesame seeds
Directions:
Naan. Next, Using a food processor, combine and pulse the
onion and green chile pepper until minced, then add to the
ingredients to make the dough.
2. Continue with Step 4 of Basic Oven-Grilled Naan, after the
naans are rolled out and set on trays, sprinkle each one with
approximately ¼ teaspoon kalonji or sesame seeds and press
them into the dough to ensure they adhere to the naan. Broil the
breads, as described in Step 5.
OVEN-GRILLED GARLIC AND

TURMERIC BREADS
This recipe is called “Lussan haldi kae naan” in Hindi
Ingredients:
¼ teaspoon turmeric
1 teaspoon melted butter or ghee
Directions:
Naan. Next, in a small food processor, combine and pulse the
garlic, butter (or ghee), and turmeric until a smooth paste is
achieved.
2. Continue with Step 5 of Basic Oven-Grilled Naan, basting each
rolled-out naan with this paste.
TOFU NAAN
This recipe is called “Tofu aur jaee kae naan” in Hindi
Ingredients:
¼ cup warm lowfat milk (about 130°F)
½ cup oat bran
½ cup soft tofu, crumbled
½ cup soy flour
1 teaspoon sugar
2 tablespoons vegetable oil + 1 tablespoon if making dough by
hand
Chaat Masala (Homemade or store-bought), to taste
Melted butter, for basting
Directions:
1. For the dough, dissolve the yeast and sugar in warm water in a
small-sized container and allow to sit until frothy,
approximately five minutes. In a moderate-sized container,
combine the yogurt and milk. (The milk may curdle, but don't
be concerned.)
2. Using a food processor, combine and pulse the flours, oat bran,
tofu, 2 tablespoons oil, and salt until mixed. Next, with the
motor running, pour through the feeder tube, first the yeast
mixture, then the yogurt-milk mixture, and process until the
flour gathers into a ball and the sides of the processor are clean.
(If the dough appears too sticky, add some more flour through
the feeder tube, or add some more yogurt if the dough is dry
and hard.)
3. Move to a large container, cover using plastic wrap or the lid of
the container, and place in a warm draft-free spot until it
a longer period, place the dough in your fridge. In the
meantime, ready the chaat masala.
4. To roll and grill the naan breads, follow directions for Basic
Oven-Grilled Naan, from Step 3. Remove the naan breads to a
platter, baste lightly with the butter, sprinkle a generous pinch
of chaat masala on top before you serve.
SPECIAL BREADS
In this section we will look at some special regional breads of India.
PUNJABI WHITE CORN

FLATBREAD Ⓥ
This recipe is called “Safed makki ki roti” in Hindi
Ingredients:
¼ cup stone-ground durum whole-wheat flour
¾ to 1 cup hot water (only as hot as your hands can tolerate)
1¼ cups white corn flour
3 to 4 tablespoons corn oil or melted ghee, for basting
Directions:
1. In a container, combine the flours, then add sufficient hot water
to make a semi-soft dough that does not cling to your fingers.
(Coat your fingers with some oil if it does stick.) This dough
does not require resting time, nor should it be kneaded.
2. Sanitize your hands, lightly oil them, and divide the dough
equally into 8 to 10 balls and cover using a foil to stop drying.
Work with each ball one at a time, and place between 2 sheets
of wax paper, aluminium foil, or plastic wrap and softly press
using your fingertips or a rolling pin to spread it into a 5- to 6-
inch circle. If the dough breaks, pinch it together to secure.
3. Heat the tava on medium heat (do not make it too hot—these
breads are thicker than the whole-wheat ones and need to cook
longer), baste the tava lightly with oil (or ghee), then cautiously
put the bread on it. Cook until the bottom is flecked with
golden dots, approximately one minute, and turn it over.
4. When the other side is golden, flip it once more. Next, baste the
top with ½ teaspoon oil (or ghee), put that side down onto the
tava, and fry until crisp, a few seconds. Same way, baste and fry
the other side until crisp. Replicate the process for all the other
breads. Move to a serving plate and serve as hot as possible,
topped with a dollop of whipped butter, if you wish.
BASIC RAJASTHANI ROLLS

This recipe is called “Baati” in Hindi
Ingredients:
¼ cup melted ghee (or butter or vegetable oil) + 1 tablespoon
ghee for basting
⅔ to 1 cup water
1 cup fine-grain semolina or chickpea flour (besan)
1 teaspoon ajwain seeds
1 teaspoon sugar
Directions:
1. Put the whole-wheat flour and semolina (or chickpea flour) in a
big container and stir in the baking soda, ajwain seeds, salt, and
sugar. Using your sanitized fingers, rub in the ghee (or butter or
oil), then put in the water slowly and gradually to make a firm
but pliable dough that does not cling to your fingers. Cover
using plastic wrap or the lid of the container and let rest
approximately one hour. (This lets the gluten develop.)
2. With lightly oiled hands, divide the dough equally into ten to
twelve balls and cover using a foil to stop drying. Working with
each ball of dough separately, flatten it to make a 3- to 3½-inch
disc, then bring the edges up toward the center and pinch
together to secure. Press down lightly on the seal with your
thumb to make a slight depression, then flatten the rest of the
dough once again to make a 2½-inch disc (the depression must
show). Replicate the process for all the rest of the balls.
3. To steam: Put the baaties in a metal or bamboo steamer set over
or in a pot half-filled with water. (The bottom of the steamer
shouldn't touch the water.) Steam them (in 2 batches, if needed)
7 to ten minutes, or until a knife inserted in a baati comes out
clean.
4. To boil: Half fill a large pot with water and bring it to a boil.
Next, place as many of the baaties in the water as will fit
comfortably. Cover and simmer until they float to the top,
5. Lightly grease a large, heavy baking sheet. Cautiously remove
the rolls from the steamer or the water and set them on the
baking sheet.
6. To brown in the oven: Pre-heat the oven to 400°F. Put the
baking sheet on the center rack and bake until the rolls are
lightly golden, fifteen minutes. After fifteen minutes, turn the
baaties over using tongs and bake until a golden colour is
achieved-brown, another ten minutes. Take out of the oven and
place each one individually on a clean pot holder or kitchen
towel. Crumple lightly to break open and expose the insides.
Return to the oven and bake another 5 to seven minutes, or until
the insides are lightly golden, baste liberally with the ghee
before you serve.
7. To brown on a grill: Preheat a grill to medium-high heat
(400°F) and grill the baaties, turning them occasionally, until
crunchy and lightly browned, approximately five minutes.
Moisten liberally with the ghee and serve.
CHICKPEA FLOUR
FLATBREAD
This recipe is called “Missi roti” in Hindi
Ingredients:
¼ teaspoon ajwain seeds, crudely ground
½ cup non-fat plain yogurt, or as required
½ cup stone-ground durum whole-wheat flour
1 cup chickpea flour (besan)
Directions:
1. In a large container, combine the chickpea and whole-wheat
flours with clean fingers. Put in the salt, red pepper flakes, and
ajwain seeds and mix once more. Put in the yogurt and mix
using your fingers, in round circular movements, until it gathers
into a soft, pliable ball that does not cling to your fingers. (Use
the water only if you need to.)
attained that does not cling to your fingers. If, while kneading,
the dough sticks to your hands, scrape off the dough, put some
oil on them, and continue kneading. Cover using plastic wrap
or the lid of the container and let the dough rest at least 1 and
maximum four hours at room temperature. (This gives time to
the gluten develop.)
3. To roll and fry the breads, use mildly oiled hands to split the
dough equally into 8 to 10 balls and cover using a foil to stop
drying. Next, follow the directions for ”Basic Parantha”,
starting from Step 4.
FERMENTED LEAVENED
FLATREAD
This recipe is called “Khameeri roti” in Hindi
Ingredients:
¼ cup non-fat plain yogurt
1 teaspoon active dry yeast
1 teaspoon sugar
1½ cups stone-ground durum whole-wheat flour
Directions:
1. In a small-sized container, combine the yeast and sugar in the
water and allow to sit until frothy, approximately five to seven
minutes.
2. Put the flour, salt, and black pepper into a food processor and
process until mixed. While the motor runs, slowly Put in the
yeast mixture, then the yogurt, through the feeder tube until the
flour gathers into a ball and the sides of the work container look
clean, approximately one minute. (If the dough appears too
sticky, add some more dry flour through the feeder tube.) Move
to a large container, cover using plastic wrap or the lid of the
container, and place in a warm draft-free spot until it doubles in
volume, at least 4 and maximum 1two hours.
3. With lightly oiled hands, divide the dough equally into 8 to 10
4. Preheat a tava or griddle using moderate to high heat until a
sprinkling of flour instantly turns dark brown. Wipe off the
flour and continue. While the tava heats up, working with each
ball separately, press into a flat disc in a container or pie tin
with dry flour, and coat completely with flour. Using a rolling
pin, on a cutting board or any clean flat work surface, roll each
disc into 6- to 7-inch circles.
5. Cook the breads according to directions for ”Basic Parantha”,
FLOUR AND POTATO

FLATBREAD Ⓥ
This recipe is called “Kathi kabaab ki aalu roti” in Hindi
This recipe is mostly used to make delicious wraps.
Ingredients:
½ cup all-purpose flour in a small-sized container or a pie dish,
for dusting
1 cup self-rising flour
2 large russet potatoes (about ¾ pounds)
Directions:
approximately twenty minutes. Allow to cool, then peel them.
Crudely cut them and place them Using a food processor along
with the flour, and pulse 8 to 10 times (do not process
continuously, the potatoes will become starchy) until you have
a semi-firm dough, adding 1 to 2 tablespoons hot water only if
needed. This dough does not require resting time, nor should it
be kneaded.
2. Move to a container, put in the oil, and mix lightly with clean
fingers. Next, use mildly oiled hands to split the dough equally
into 12 to 16 balls and cover using a foil to stop drying. Work
one portion at a time, coat with the dry flour and roll into a thin
6- to 8-inch circle.
3. Preheat a tava or a griddle using moderate to high heat until a
little flour dropped on the surface turns brown. Wipe off the
flour and continue. Cook the roti breads until lightly speckled
with golden dots, approximately one minute per side. (These
are not like well-cooked breads that are browned.)
GUJARATI FENUGREEK
FLATBREAD
This recipe is called “Methi thepla” in Hindi
Ingredients:
¼ cup chickpea flour (besan)
½ to ¾ cup non-fat plain yogurt, whisked until the desired
1 bunch fresh fenugreek leaves, trimmed and finely chopped
1 tablespoon Basic Ginger and Green Chile Pepper Paste
1 teaspoon sugar
1¼ cups stone-ground durum whole-wheat flour
Directions:
1. Ready the ginger-chile paste. Next, in a container, add all the
ingredients except the yogurt and mix thoroughly with clean
fingers. Add ½ cup yogurt and mix using your fingers in round
circular movements until the dough begins to gather. (Add 1 or
2 tablespoons more flour if the dough appears sticky, or some
gently into the dough, flattening the dough outward, and
fingers. Push the center down and repeat pressing and gathering
a few times until a tender and flexible dough is attained that
does not stick to the fingers. (If the dough gets too sticky while
you work it, coat your hands with a little oil or water.)
3. Cover and allow to rest for minimum 1 and maximum four
hours at room temperature. (This lets the gluten develop.) If
4. To make the breads, preheat the tava or griddle using moderate
to high heat until a sprinkling of the flour instantly turns dark
brown. Wipe off the flour and continue. While the tava heats
up, use mildly oiled hands to split the dough equally into 12 to
16 balls and cover using a foil to stop drying.
5. To roll and cook the breads, follow the directions for ”Basic
Parantha”, starting from Step 4.
MILLET FLATBREAD Ⓥ
This recipe is called “Bajrae ki roti” in Hindi
Ingredients:
⅓ cup finely chopped fresh cilantro, including soft stems
2 cups millet flour
2 large russet (or any kind) potatoes
2 teaspoons ground pomegranate seeds
6 to 8 scallions, white and light green parts only, crudely
chopped
Directions:
mash. Using a food processor, combine and pulse the scallions,
ginger, and green chile pepper until minced.
2. Put in the flour, mashed potatoes, coriander, salt, pomegranate
seeds, and oil, and pulse 8 to 10 times (do not process
continuously or the potatoes with turn starchy) until everything
begins to gather into a ball. Move to a container.
3. Put in the cilantro and mix with clean fingers to make a semi-
soft dough that does not stick to them. (Coat your fingers with
some oil if that happens.) There is no need to knead this dough
or allow for any resting time.
4. Roll and cook the breads according to the directions for
“Punjabi white corn flatbread”, starting from Step 2.
OPO SQUASH FLATBREAD Ⓥ

This recipe is called “Lauki ka thepla” in Hindi
Ingredients:
¼ cup chickpea flour (besan)
¼ teaspoon turmeric
½ small opo squash (about 1 pound), grated
1 cup stone-ground whole-wheat flour
seeds
Directions:
1. In a large container, add all the dry ingredients and mix
thoroughly with clean fingers. Put in the squash, garlic, oil, and
green chile peppers and mix using your fingers in round
circular movements, until it begins to gather into a dough. (Add
1 or 2 tablespoons more flour if the dough appears sticky, or
some water if it appears too firm.)
gently into the dough, flattening the dough outward, and
fingers. Push the center down and repeat pressing and gathering
a few times until a tender and flexible dough is attained that
does not cling to your fingers. (If the dough gets too sticky
while you work it, coat your hands with a little oil or water.)
3. Cover and allow to rest for minimum 1 and maximum four
hours at room temperature. (This lets the gluten develop.) If
4. To make the breads, preheat the tava or griddle using moderate
to high heat until a sprinkling of the flour instantly turns dark
brown. Wipe off the flour and continue. While the tava heats
up, use mildly oiled hands to split the dough equally into 12 to
16 balls and cover using a foil to stop drying.
5. To roll and cook the breads, follow the directions for ”Basic
Parantha”, starting from Step 4.
POTATO BAATI ROLLS
This recipe is called “Aalu bhari baati” in Hindi
Ingredients:
¼ cup fine-grain semolina
¼ cup melted warm ghee or butter + 1 tablespoon ghee for
basting
½ recipe Rajasthani Potatoes with Cashews and Raisins
1 tablespoon crudely ground coriander seeds
About ⅔ cup water
Directions:
1. Ready the potatoes. Next, place the whole-wheat flour and
semolina in a big container and stir in the coriander, ajwain
seeds, and salt. Using your sanitized fingers, stir in the ghee,
then put in the water, slowly and gradually, to make a firm but
pliable dough that does not cling to your fingers. Cover using
plastic wrap or the lid of the container and let rest
approximately one hour. (This lets the gluten develop.)
2. With lightly oiled hands, divide the dough equally into ten to
twelve balls and cover using a foil to stop drying. Divide the
potato filling into an equal number of portions.
3. Grease a large, heavy baking sheet. Working with each ball of
dough separately, press it to make a thick 4- to 5-inch disc and
place 1 portion of the filling in the center. Bring the edges up
over the filling and push them together to secure. Pinch off the
spare dough above the seal, then shape into a ball once more.
Flatten the ball into a thick, 2½-inch disc and press down
lightly on the seal with your thumb to make a slight depression
(the depression must show). Put on the baking sheet. Replicate
the process for all remain-ing portions.
4. To bake: Pre-heat the oven to 450°F. Put the baking sheet on
the center rack and bake until the rolls are lightly golden,
fifteen minutes. After fifteen minutes, turn the baaties over
using tongs and bake until a golden colour is achieved-brown,
another ten minutes. Take out of the oven, place each one
individually on a clean pot holder or kitchen towel, and
crumple lightly to break open and expose the insides. Return to
the oven and bake another 5 to seven minutes, or until the
cracked portions are lightly golden before you serve.
5. To grill: Preheat a grill to high heat (450°F) and grill the
baaties, turning them occasionally, until crunchy and lightly
browned, approximately five minutes.
6. Moisten liberally with the ghee and serve.
SORGHUM FLATBREAD Ⓥ
This recipe is called “Jowar ka rotla” in Hindi
Ingredients:
¼ cup stone-ground durum whole-wheat flour
½ cup water, as required
1 cup finely chopped onions
seeds
1½ cups sorghum flour
Whipped butter
Directions:
1. In a container, combine the flours, oil (or ghee), onions, green
chile peppers, cumin seeds, and salt and then put in the water to
make to make a semi-soft dough that does not cling to your
fingers. (If the dough sticks to your hands, put a little oil or
water on them.) This dough does not require resting time, nor
should it be kneaded.
2. With lightly oiled hands, divide the dough equally into 8 to 10
3. To cook, follow the directions for “Punjabi white corn
flatbread”, but make the roti into small 4- to 5-inch circles.
Everything else remains the same. Serve with a dollop of
whipped butter.
CREPES AND PANCAKES
These are the breads of South India, and are quite different than the breads
we saw above.
BASIC RICE AND BEAN DOSA

Ⓥ
This recipe is called “Saada dosa” in Hindi
Yield: 12 to 16 crepes
Ingredients:
½ cup water
⅔ cup dried white urad beans (dhulli urad dal), sorted and
2 cups long-grain white or parboiled rice, sorted and washed in
About 3 tablespoons peanut oil
Directions:
1. Put the rice in one container and the dal and fenugreek seeds in
another. Immerse both overnight in water to cover by
approximately 2 inches. Drain and grind each one separately
using a blender, blending to make a smooth and semi-thick
batter, adding up to ¼ cup water to each mixture, as required.
2. In a large container, mix both the batters together and put in the
salt. Cover and place in a warm, dry spot to ferment until fluffy
and full of tiny bubbles, at least one day. Stir in up to ⅔ cup
water—just sufficient to make a semi-thick batter of pouring
consistency—then whip with a fork to make it fluffier.
3. To make the dosa, heat a large cast-iron tava or a non-stick
griddle or skillet using moderate to high heat until a sprinkling
of water sizzles instantly. Wipe the tava and baste it lightly with
oil. Using a metal soup ladle, pour approximately ½ cup of
batter onto the hot tava and spread it uniformly into a 6- to 7-
inch circle by lightly pushing the batter outwards in round,
circular movements with the back of the ladle.
4. As the dosa sets and turns lightly golden on the bottom (which
happens very swiftly), drizzle ½ to 1 teaspoon oil around the
edges and a few drops over the top and cook until the bottom
takes on a rich golden hue, approximately fifteen seconds. Turn
over once and cook until the other side is barely golden,
approximately half a minute. Replicate the process for rest of
the batter. Serve as is, or fill in some dry-cooked vegetables or
meats.
SEMOLINA DOSA
This recipe is called “Rava dosa” in Hindi
Ingredients:
¼ teaspoon ground fenugreek seeds
½ cup rice flour
1 cup medium-grain semolina
1 to 1½ cups water, as required
seeds
2 tablespoons grated fresh or frozen coconut
Directions:
1. In a moderate-sized container combine the semolina, rice flour,
all-purpose flour, yogurt, 1 cup water, and salt and allow to sit
until the semolina absorbs all the water, for approximately half
an hour.
2. 2. Stir in the rest of the ingredients and whisk for a few
seconds, adding sufficient of the rest of the water to make a thin
batter of pouring consistency. (If the batter becomes too thin,
stir in some rice flour.)
3. Cook as per the directions for “Basic Rice and Bean Dosa”,
starting with Step 3.
STUFFED DOSA Ⓥ
This recipe is called “Masala dosa” in Hindi
Ingredients:
1 teaspoon ground fenugreek seeds
seeds
1½ pounds russet (or any) potatoes
1½ teaspoons black mustard seeds
12 to 16 (1 recipe) “Basic Rice and Bean Dosa” or Semolina
Crepes
2 tablespoons dried curry leaves
Directions:
1. Ready the dosa batter. Next, boil the potatoes in lightly salted
water to cover until tender, approximately twenty minutes.
Allow to cool, peel, and crudely mash.
to high heat, put in the red chile peppers and ginger and cook,
minute. Decrease the heat to medium and put in the green chile
peppers, both the dals, mustard seeds, cumin, fenugreek,
asafoetida, curry leaves, turmeric, and salt, and stir until a
golden colour is achieved, approximately one minute.
3. Put in the potatoes and cook, stirring lightly, using moderate to
high heat until heated through. Put in the cilantro and lemon
juice and cook approximately five minutes to blend the
flavours.
4. Cook as per the directions for “Basic Rice and Bean Dosa”,
starting with Step 3. As you make each dosa, place
approximately ½ cup filling in the center of the softer (whiter)
side, then serve open-faced, folded in half, or shaped into a
cone.
CHICKPEA FLOUR CREPES Ⓥ

This recipe is called “Besan kae pudhae” in Hindi
Ingredients:
¼ cup peanut oil
1 small onion, minced
seeds
1½ cups chickpea flour (besan)
1½ to 2 cups water, as required
Directions:
1. In a small-sized container, combine everything except the water
and oil. Next, Put in the water as required to make a semi-thick
batter of pouring consistency. Whip with a fork a few seconds
to make it fluffy. Set aside for approximately half an hour.
2. Heat approximately 2 teaspoons oil in a tava or a moderate-
sized non-stick skillet over moderate heat until a sprinkling of
water sizzles instantly. Using a metal soup ladle, pour
approximately ¼ cup batter onto the hot tava and spread it
uniformly into a 5- to 6-inch circle by lightly pushing the batter
outwards in round, circular movements with the back of the
ladle.
3. As the pancake sets and turns lightly golden on the bottom
(which happens very swiftly), drizzle ½ to 1 teaspoon oil
around the edges and a few drops on top and cook until the
bottom takes on a rich golden hue, approximately half a minute.
Turn over once and cook until the other side takes on a similar
color, approximately half a minute. Move to a serving platter,
repeat with the rest of the batter before you serve hot.
CLASSIC LENTIL PANCAKES
Ⓥ
This recipe is called “Addai” in Hindi
Yield: 12 to 16 pancakes
Ingredients:
⅔ cup long-grain white rice, sorted
1 ⅓ cups water, plus more for soaking the dals
3 tablespoons dried split pigeon peas (toor dal), sorted
3 tablespoons dried white urad beans (dhulli urad dal), sorted
3 tablespoons dried yellow mung beans (dhulli mung dal),
sorted
Directions:
1. Rinse the rice and dals in 3 to 4 changes of water. Next, place
together in a container and soak overnight in water to cover by
approximately 2 inches.
2. Drain and move to a blender, put in the onion, cilantro, green
chile peppers, salt, and asafoetida, and pulse until the desired
smoothness is achieved, adding up to 1 ⅓ cups water, as
required, to make a thick and smooth batter. Whip with a fork a
few seconds to make the batter fluffy. Set aside three to four
hours. If the batter is too thick, add more water, as required, to
make a semi-thick batter of pouring consistency.
3. Heat a cast-iron tava or a non-stick griddle or skillet using
moderate to high heat until a sprinkling of water sizzles
instantly. Wipe the tava and put approximately 1 teaspoon in
the center. Next, using a metal soup ladle, pour approximately
½ cup batter onto the hot tava and spread it uniformly into a 5-
to 6-inch circle by lightly pushing the batter outwards in round,
bottom takes on a rich golden hue, approximately one minute.
Turn over once and cook until the other side is takes on a
similar color, approximately one minute. Move to a serving
platter, repeat with the rest of the batter before you serve hot.
MUNG BEAN PANCAKES Ⓥ

This recipe is called “Mung dal kae chillae” in Hindi
Ingredients:
¼ cup peanut oil
1 cup dried yellow mung beans (dhulli mung dal), sorted
seeds
1½ cups water, as required
Directions:
1. Rinse both the dals in 3 to 4 changes of water. Put together in a
container and immerse in water to cover by 2 inches,
approximately 3 hours. Drain and move to a food processor, put
in the ginger, green chile peppers, and 1 cup water and process
to make a thick, smooth batter. (It will still have a bit of a
grain.) Move to a container.
2. Put in the rest of the ½ cup water to your food processor and
swirl to remove any batter left in the work container and mix it
into the batter. Put in the asafoetida, turmeric, black pepper,
baking soda, and salt, and mix thoroughly. Set aside three to
four hours. If the batter is too thick, add more water, as is
needed, to make a semi-thick batter of pouring consistency.
3. Cook the pancakes as described in “Classic Lentil Pancakes”,
RICE FLOUR PANCAKES

This recipe is called “Gajjar utthapam” in Hindi
Ingredients:
¼ cup peanut oil
¼ to ½ cup water, as required
½ cup urad bean flour
1 cup rice flour
1 small red onion, finely chopped
seeds
1½ to 2 cups non-fat plain yogurt, whisked until the desired
2 tablespoons finely chopped fresh dill leaves
2 to 3 small carrots, grated
Directions:
1. In a container, combine the rice flour, urad bean flour, and
yogurt and mix to make a smooth batter. Whip with a fork a
few seconds to make the batter fluffy. Set aside three to four
hours. If the batter is too thick, add more water, as is needed, to
make a semi-thick batter of pouring consistency. Stir in the
onion, carrots, cilantro, green chile peppers, dill leaves, and
salt.
2. Heat approximately ½ teaspoon oil in a non-stick tava or skillet
over medium medium-high heat until, until a drop of batter
sizzles lightly.
3. Next, using a metal soup ladle, pour approximately ½ cup
batter onto the hot tava and spread it uniformly into a 5- to 6-
inch circle by lightly pushing the batter outwards in round,
Turn over once and cook until the other side is takes on a
platter, repeat with the rest of the batter before you serve hot.
STUFFED PANEER CHEESE

PANCAKE ROLLS Ⓥ
This recipe is called “Paneer-bharae chillae” in Hindi
Yield: 12 to 16 pancake rolls
Ingredients:
½ teaspoon kalonji seeds
1 recipe Yellow Mung Bean Pancakes
1½ cups Paneer Cheese (Homemade or store-bought), crudely
crumbled
Cilantro sprigs
Directions:
1. Ready the paneer cheese. Ready the pancakes. Next, Using a
food processor, combine and pulse the paneer cheese, onion,
green chile peppers, and cilantro until minced.
moderate to high heat and put in the kalonji seeds; they should
sizzle when they touch the hot oil. Swiftly put in the processed
paneer cheese mixture and the salt and cook, stirring, until
lightly golden, approximately three minutes.
3. Working with each chilla separately, place approximately 2
tablespoons of the filling along one edge of the chilla, then roll
it up into a long tube. Cut each roll along the diagonal into 2
pieces, place on a serving platter, garnish with cilantro sprigs
before you serve.
TOMATO SEMOLINA
PANCAKES
This recipe is called “Tamatar utthapam” in Hindi
Ingredients:
¼ cup peanut oil
¾ to 1 cup water, as required
1 green bell pepper, finely chopped
1 medium zucchini, grated
seeds
1½ cups fine-grain semolina
Directions:
1. In a large container, combine the semolina flour, yogurt, ¾ cup
water, salt, and lemon juice to make a smooth batter, then whip
with a fork a few seconds to make it fluffy. Set aside three to
four hours.
2. When ready to cook, if the batter is too thick, add up to ¼ cup
more water to make a semi-thick batter of pouring consistency.
Stir in the green chile peppers, onion, cilantro, and ginger.
3. In a separate container, combine the tomato, bell pepper, and
zucchini. Heat approximately ½ teaspoon oil in a non-stick
skillet using moderate to high heat, until a drop of batter sizzles
lightly. Using a metal soup ladle, pour approximately ½ cup
batter in the skillet and spread it uniformly by tilting and
rotating the pan or with the back of the ladle, to make a 5- to 6-
inch pancake.
4. Scatter approximately ⅓ cup mixed vegetables over the
pancake. As the pancake sets and turns lightly golden on the
bottom (which happens very swiftly), drizzle ½ to 1 teaspoon
oil around the edges and a few drops on top and cook until the
Making sure the vegetables don't fall off, turn over the pancake
with 2 large spatulas and cook until the other side takes on a
platter, repeat with the rest of the batter before you serve hot or
warm.
RICE
Rice is an indispensable staple in India. It is eaten with curries, in pilafs
(called pullao in Hindi), in biryanis, and in many other ways.
The most popular variety of rice consumed in India is called “Basmati” rice.
Basmati rice is easily available in Indian markets, and online on amazon.
Rice can be cooked using three basic ways:
1. Boil it in water, then drain out the water (like you cook pasta);
2. Steam it in measured amounts of water (also known as the
absorption method)
3. Cook it using your pressure cooker.
All the rice recipes that follow start with cooked rice, so make sure you
know how it is done. Also, make sure you wash the rice before cooking.
The best way to wash is to put all the rice is a big container and then add
and drain water multiple times.
If you’re using the seaming method to cook rice, make sure you immerse
the rice in water for at least half an hour before cooking.
When cooking using your pressure cooker, you can soak the rice prior to
cooking for better rice texture, but you can skip that step if you’re in a rush.
Rice can be cooked ahead of time and re-heated before eating. Here's how
—cook the rice completely, move it to a serving dish, cover it with the lid,
and set it aside up to four hours at room temperature or up to one day in a
fridge. Reheat in the microwave oven three to five minutes on high power
or in a preheated 375°F oven for approximately half an hour. Sprinkle 1 to 2
tablespoons water over the rice, if you reheat it using your oven.
If you do not wish to pre-cook and re-heat the rice, combine everything that
needs to go in the rice, then cook it minutes before you serve. Here's how—
in a non-stick saucepan, sauté your herbs and spices (if using) until a golden
colour is achieved, take the pan off the heat, and stir in the rice and the
water. Allow the rice to soak in this up to 8 hours. Next, finish cooking the
rice approximately ½ hour before you serve. (In this case, do not pre-soak
the rice in a separate container.) The rice soaks in the pan in which it is to
be cooked.
In general, one cup of uncooked rice makes 3 cups of cooked rice. Now that
we have covered the basics of rice cooking, we can jump right into the
recipes!
PLAIN AND STEAMED RICE
DISHES
BOILED BASMATI RICE Ⓥ

This recipe is called “Khullae paani mein ooblae chaval” in
Hindi
Yield: 4 to 6 servings, or approximately 4 cups
One of the easiest recipes in the world.
Ingredients:
1¼ cups basmati rice, sorted and washed in 3 to 4 changes of
water
5 to 6 cups water
Directions:
1. Put the rice and the water in a big pot and bring to a rolling boil
using high heat. Decrease the heat to medium, and carry on
boiling until the rice is cooked, approximately seven minutes.
Now we will need to train any surplus water from the rice. Use
a fine-mesh strainer to drain the rice and throw away the water,
or use it as a base for another watery recipe like soup.
2. Once thoroughly drained, transfer the rice back into the pot, use
a sanitized ktichen towel to cover the pot (ensuring that the
overhang is 1 inch or less, or it may burn on the stove), then
place the lid of the pot back on, over the towel.
3. Place the pot back on your stove and cook using the lowrmost
heat setting, heat until each grain of rice is fluffy and separate,
ten to fifteen minutes. Turn off the heat and allow the rice to
rest without interruption for approximately five minutes. Move
to a serving platter, fluff lightly using a fork before you serve.
STEAMED BASMATI RICE Ⓥ

This recipe is called “Ooblae chaval” in Hindi
Yield: 4 to 6 servings, or approximately 4 cups
This is the best method of making basmati rice, although slightly harder.
Ingredients:
water
2 ⅓ cups water
Cilantro sprig, for garnish (not compulsory)
Directions:
1. In a moderate-sized container, soak the rice in the water, for
2. Put the rice and the water in a moderate-sized saucepan and
bring to a boil using high heat. Decrease the heat to the
lowermost setting, cover the pan (partially at first, until the
foam diminishes, then snugly), and cook until the rice is done,
ten to fifteen minutes. Do not stir the rice at all. Take the pan
off the heat and allow the rice to rest without interruption for
approximately five minutes. Move to a serving platter, fluff
lightly with a fork before you serve with a sprig of cilantro, if
you like.
STEAMED GREEN RICE Ⓥ

This recipe is called “Harae ooblae chaval” in Hindi
A delicious rice recipe with the goodness of greens!
Ingredients:
1 cup fresh fenugreek or watercress leaves, washed and dried
1 large bunch fresh spinach, trimmed, washed, dried, and
crudely chopped
1½ cups basmati rice, sorted and washed in 3 to 4 changes of
water
2¾ cups water
Directions:
2. Put the spinach, fenugreek leaves, and green chile pepper into a
food processor and pulse until minced. Transfer to a large non-
stick saucepan and cook, stirring, using moderate to high heat
until seems slightly darker, two to five minutes.
3. Put in the rice with the water it was soaking in, and the salt and
black pepper. Mix lightly and bring to a boil using high heat.
Decrease the heat to lowermost setting, cover the pan (partially
at first, until the foam diminishes, then snugly), and cook until
the rice is done, ten to fifteen minutes. Do not stir the rice while
it cooks. Turn off the heat and allow the rice to rest without
interruption for approximately five minutes. Move to a serving
dish, sprinkle the garam masala on top before you serve.
STEAMED SPICY RICE Ⓥ

This recipe is called “Bhunae masalae ke ooblae chaval” in
Hindi
A nutritious and highly aromatic rice recipe!
Ingredients:
water
2¾ cups water
Directions:
approximately half an hour. Drain, saving the water in a
container.
2. Put the cumin, black pepper, saffron, and cardamom pods in a
moderate-sized saucepan and roast, stirring and swaying the
pan, using moderate to high heat until they are seems slightly
darker and highly fragrant, approximately one minute. Put in
the drained rice and continue to roast another two to three
minutes, swaying the pan or turning the rice with a wooden
spoon very cautiously (washed rice tends to break easily).
3. Put in the reserved rice-water and the salt, and bring to a boil
using high heat. Decrease the heat to the lowermost setting,
cover the pan (partially at first, until the foam diminishes, then
snugly), and cook until the rice is done, ten to fifteen minutes.
Do not stir the rice while it cooks. Turn off the heat and allow
the rice to rest without interruption for approximately five
minutes. Move to a serving platter, softly stir in the cilantro
before you serve.
STEAMED TUMERIC RICE Ⓥ
This recipe is called “Haldi kae ooblae chaval” in Hindi
Yield: 4 to 6 servings, or 4 cups
This recipe looks spectacular and is highly beneficial for health!
Ingredients:
1 teaspoon dried mint leaves (or 1 tablespoon minced fresh)
1 teaspoon red or black peppercorns
water
2 ⅓ cups water
Directions:
2. Put the rice with the water it was soaking in, along with all the
other ingredients (except the mint) in a moderate-sized
to the lowermost setting, cover the pan (partially at first, until
the foam diminishes, then snugly), and cook until the rice is
done, ten to fifteen minutes. Do not stir the rice while it cooks.
Turn off the heat and allow the rice to rest without interruption
for approximately five minutes. Move to a serving platter,
garnish with the mint leaves before you serve.
SIMPLE HERBS AND SPICES
PILAFS (PULLAOS)
CILANTRO-GARLIC-PEA
PILAF ℗ Ⓥ
This recipe is called “Hara dhaniya lassan, aur muttar ka pullao”
in Hindi
Ingredients:
1 cup frozen peas
seeds
water
1½ cups finely chopped fresh cilantro, including soft stems + 2
tablespoons for garnish
2 ⅓ cups water
2 tablespoons canola oil
3 to 4 whole red chile peppers, such as such as chile de arbol
Directions:
1. Heat the oil into your pressure cooker using moderate to high
heat and put in the cumin seeds, red chile peppers, cinnamon,
and cardamom pods; they should sizzle when they touch the hot
oil. Swiftly put in the onion and cook, stirring, until a golden
colour is achieved, approximately three minutes.
2. Put in the garlic, green chile peppers, peas, cilantro, garam
masala, and salt and cook using high heat, stirring,
3. Put in the rice and the water, secure the lid of the pressure
cooker, place it using high heat and cook until the pressure
gauge indicates high pressure. Next, remove from the heat and
allow the pot to depressurize automatically, twelve to fifteen
minutes. Cautiously open the lid. Do not stir or cook any more,
or you will break the rice grains.
GINGER-MINT PILAF Ⓥ
This recipe is called “Adrak-pudina pullao” in Hindi
Ingredients:
1 small potato (any kind), finely chopped
water
2 ⅓ cups water
Directions:
2. Put the cumin seeds in a small skillet and roast, shaking the
skillet, over moderate heat until fragrant and seems slightly
darker, approximately one minute. Next, crudely crush the
seeds using the back of a spoon and reserve.
sauté the onion over moderate heat until brown, approximately
seven minutes. Put in the potato, ginger, half the mint, and the
green chile pepper and cook, stirring, approximately two
minutes.
4. Put in the rice with the water it was soaking in, and the salt, and
ten to fifteen minutes. Do not stir the rice while it cooks. Turn
approximately five minutes. Move to a serving platter, sprinkle
the roasted cumin and the rest of the mint leaves on top before
you serve.
ROASTED SAFFRON PILAF Ⓥ

This recipe is called “Kesari pullao” in Hindi
Ingredients:
⅓ teaspoon saffron threads
½ teaspoon black cumin seeds (or 1 teaspoon cumin seeds)
1 (1-inch) stick cinnamon, bruised
1 tablespoon vegetable oil or melted ghee
water
2 bay leaves
2¾ cups water
5 to 7 green cardamom pods, lightly crushed to break the skin
Directions:
1. In a moderate-sized container, soak the rice in the water for
approximately half an hour. Put the saffron in a small skillet
and roast using moderate heat, shaking the skillet until the
saffron is fragrant and seems slightly darker, approximately one
minute. Move to a container and crush lightly using a spoon.
heat and cook the cinnamon, bay leaves, and cardamom pods,
minute. Put in the cumin seeds, then the rice with the water it
was soaking in. Stir in the roasted saffron and salt and bring to
a boil using high heat. Decrease the heat to the lowermost
setting, cover the pan (partially at first, until the foam
diminishes, then snugly), and cook until the rice is done, ten to
fifteen minutes. Do not stir the rice while it cooks. Turn off the
heat and allow the rice to rest without interruption for
SAFFRON AND ALMOND

PILAF
This recipe is called “Kesar-badaam pullao” in Hindi
Ingredients:
¼ cup warm milk ( any kind)
½ cup chopped or slivered raw almonds
½ teaspoon black cumin seeds (or 1 teaspoon cumin seeds)
1 tablespoon melted ghee, or vegetable oil
water
2 tablespoons shelled, raw pistachios, thinly chopped
2¼ cups water
6 green cardamom pods, shelled and ground
Directions:
approximately half an hour. Put the almonds in a small skillet
and roast, stirring and shaking the skillet, over moderate heat
until seems slightly darker, approximately one minute. Reserve
for garnish. Immerse the saffron in the milk approximately
fifteen minutes.
moderate to high heat and sauté the ginger, cumin, cardamom,
and black pepper, approximately one minute. Put in the rice
with the water it was soaking in. Stir in the salt and bring to a
boil using high heat. Decrease the heat to lowermost setting,
snugly), and cook until the rice is almost done, 8 to ten minutes.
3. Uncover the pan, sprinkle the saffron milk over the rice, then
cover the pan and cook another 5 minutes to blend the flavours.
minutes. Move to a serving platter, lightly stir in the garam
masala, then scatter the roasted almonds and the pistachios on
top and serve.
SIMPLE CUMIN PILAF Ⓥ
This recipe is called “Jeera chaval” in Hindi
The most basic and easiest Indian Pilaf you can make!
Ingredients:
water
2¾ cups water
Finely chopped fresh cilantro
Directions:
heat and put in the cumin seeds and black pepper; they should
sizzle when they touch the hot oil. Swiftly put in the rice with
the water it was soaking in. Stir in the salt and bring to a boil
using high heat. Decrease the heat to the lowermost setting,
minutes. Move to a serving platter, garnish with cilantro before
you serve.
WHOLE SPICE PILAF Ⓥ

This recipe is called “Khadha masala chaval” in Hindi
Ingredients:
1 (2-inch) stick cinnamon, broken
water
1½ tablespoons peanut oil or melted ghee
2 bay leaves
2¾ cups water
8 to 10 whole cloves
Directions:
touch the hot oil. Reduce the heat to medium, then swiftly add
all the rest of the spices and cook, stirring, approximately one
minute.
3. Put in the rice plus the water it was soaking in. Stir in the salt
and bring to a boil using high heat. Decrease the heat to low,
minutes. Move to a serving platter, garnish with the cilantro
before you serve.
SOUTH AND WEST INDIAN
VEGETARIAN RICE DISHES
COORGI YOGURT RICE

This recipe is called “Coorg ka dahi-bhath” in Hindi
Ingredients:
1 cup long-grain white rice, sorted
1 small sweet onion, such as Vidalia or Maui, finely chopped
2 cups water
Directions:
1. Bring the rice and water to a boil in a moderate-sized non-stick
saucepan using moderate to high heat. Decrease the heat to the
foam diminishes, then snugly), and cook until all the water has
been absorbed and the rice is tender, twelve to fifteen minutes.
moderate to high heat and cook the onion, ginger, and green
chile pepper until heated through, approximately one minute.
Put in the rice and salt and cook, stirring to break any clumps,
until thoroughly mixed. Stir in the yogurt and the cilantro and
remove from the heat. Move to a serving dish, garnish with
black pepper and paprika before you serve (if possible) at room
temperature.
GOAN COCONUT MILK PILAF

Ⓥ
This recipe is called “Goan nariyal doodh ka pullao” in Hindi
Ingredients:
½ to 1 teaspoon Goan Vindaloo Powder (Homemade or store-
bought) or garam masala
water
1¾ cups water
2 tablespoons grated fresh coconut or shredded unsweetened
dried coconut
5 whole cloves
6 green cardamom pods, lightly crushed to break the skin
Directions:
1. Ready the vindaloo masala and the coconut milk. Next, dry-
roast the coconut in a small skillet or tava over moderate heat
until fragrant, but just barely darker, approximately a minute or
two.
moderate to high heat, put in the cinnamon, cloves, and
cardamom pods, and cook, stirring, until fragrant,
3. Put in the onion and cook until a golden colour is achieved,
approximately five minutes. Next, stir in the rice, coconut milk,
water, and salt and bring to a boil using high heat. Decrease the
heat to low, cover the pan (partially at first until the foam
diminishes, and then snugly), and cook until all the water has
Do not stir the rice while it is cooking. Turn off the heat and
allow the rice to rest approximately five minutes. Next, move to
a serving platter, lightly stir in the roasted coconut, vindaloo
powder (or garam masala), and cilantro before you serve.
LEMON RICE Ⓥ
This recipe is called “Nimboo bhath” in Hindi
Ingredients:
1/16 teaspoon ground asafoetida
1½ cups long-grain white rice, sorted
1½ tablespoons minced fresh curry leaves
1½ teaspoons brown mustard seeds
3 cups water
3 to 5 dried red chili peppers, such as chile de arbol, broken
6 to 8 whole cloves
Directions:
1. In a large container, put the rice, water, turmeric, and salt in a
moderate-sized non-stick saucepan and bring to a boil using
moderate to high heat. Decrease the heat to low, cover the pan
(partially at first until the foam diminishes, and then snugly),
and cook until all the water has been absorbed and the rice is
tender, twelve to fifteen minutes. Cautiously stir in the lemon
juice and move the rice to a serving platter. Cover and keep
warm.
to high heat and put in the red chile peppers, both the dals,
cinnamon, and cloves. Cook, stirring, until the dals are golden,
approximately one minute. (Stand away from the pan in case
the peppers burst.) Put in the mustard seeds, asafoetida,
cilantro, and curry leaves and cook, stirring, another minute.
Move to the rice platter and cautiously Combine with the rice,
taking care that some of this mixture is visible as a decoration.
Serve hot.
MADRASI EGGPLANT RICE Ⓥ

This recipe is called “Vangi bhath” in Hindi
Ingredients:
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
½ teaspoon green cardamom seeds
dried coconut
1 large eggplant (about 1 pound), cut in 1-inch pieces
1½ tablespoons coriander seeds
2 teaspoons sesame seeds
4 cups (1 recipe) Steamed Basmati Rice (Absorption Method)
Directions:
1. Ready the tamarind paste and then the rice. Next, place the
coconut, red chile peppers, coriander, both the dals, cumin,
sesame seeds, cardamom seeds, and black peppercorns in a
medium skillet and dry-roast, stirring and shaking the skillet,
over moderate heat until a golden colour is achieved and
fragrant, approximately two minutes. Allow to cool, then and
grind using a spice or coffee grinder until fine. Stir in the
turmeric, cloves, and cinnamon.
when they touch the hot oil, so cover the pan until the
spluttering diminishes. Swiftly put in the curry leaves,
asafoetida, eggplant, salt, and half the ground spice mixture.
Cover the pan and cook using moderate to high heat the first
two to three minutes, then decrease the heat to medium and
cook until the eggplant is quite soft, approximately ten minutes.
3. Put in the tamarind paste and cook approximately five minutes.
Gently stir in the cooked rice and most of the rest of the ground
spice mixture (save some for garnish). Cover and cook over
low heat, approximately five to seven minutes, to blend the
flavours. Move to a serving dish, sprinkle the reserved spice
mixture on top before you serve.
POTATO-COCONUT-YOGURT
RICE
This recipe is called “Aalu-nariyal ka dahi bhath” in Hindi
Ingredients:
⅓ cup fresh, frozen, or unsweetened dried grated coconut
1 tablespoon melted ghee or vegetable oil
seeds
2 medium potatoes (any kind)
Directions:
1. Ready the rice. In the meantime, boil the potatoes in lightly
salted water to cover until tender, approximately twenty
minutes, then peel and cut them into ½-inch pieces.
2. Put the coconut in a big non-stick wok or saucepan and stir
over moderate heat golden, approximately one minute. Next,
Put in the ginger and green chile peppers and stir another
minute. Remove from the pan.
3. To the pan, put in the ghee (or oil), then put in the cumin,
mustard seeds, and fenugreek seeds; they should splutter when
they touch the hot oil, so cover the pan until the spluttering
diminishes. Swiftly put in the asafoetida, potatoes, cilantro
(save some for garnish), turmeric, and salt and stir
4. Stir in the cooked rice and yogurt, cover, and cook until all the
yogurt is absorbed by the rice, 5 minutes. Move to a serving
dish, garnish with the reserved cilantro before you serve.
ROASTED PEANUT RICE Ⓥ

This recipe is called “Moong-phalli bhath” in Hindi
Ingredients:
½ cup shelled raw peanuts, red skin on or removed
1¼ cups long-grain white rice, sorted
1½ teaspoons black mustard seeds
stems
2 tablespoons finely chopped scallions, green parts only
2½ cups water
Directions:
1. In a small-sized container, soak the 2 dals in water to cover by
2 inches, for approximately half an hour. Drain thoroughly and
spread on paper towels to dry.
2. Put the rice, water, turmeric, and salt in a moderate-sized non-
stick saucepan and bring to a boil using moderate to high heat.
Decrease the heat to low, cover the pan (partially at first until
the foam diminishes, then snugly), and cook until all the water
has been absorbed and the rice is tender, twelve to fifteen
minutes.
3. In a small-sized non-stick skillet, roast the peanuts, stirring and
swaying the pan, over moderate heat until a golden colour is
achieved, approximately two minutes. Move to a container. In
the same skillet, heat the oil over moderate heat and cook the
red chile peppers and the 2 dals, stirring, until a golden colour
is achieved, approximately one minute. (Stand away from the
pan in case the peppers burst.) Put in the mustard seeds,
asafoetida, and curry leaves and cook, stirring, another half a
minute.
4. Put in the roasted peanuts, cook approximately one minute,
then move everything to the rice pan. Put in the lemon juice and
mix thoroughly. Move to a serving platter, garnish with the
chopped cilantro and scallion greens before you serve hot. Or
place in your fridge for a maximum of two days and serve cold.
SOUTHERN MUSTARD-
ASAFOETIDA PILAF ℗ Ⓥ
This recipe is called “Dakshini raayi aur hing ka pullao” in
Hindi
Ingredients:
1 tablespoon canola oil
water
2 ⅓ cups water
Directions:
put in the cumin, mustard seeds, and black pepper; they should
cover the pan until the spluttering diminishes. Swiftly stir in the
fenugreek seeds, asafoetida, and curry, mint and fenugreek
leaves, and then put in the rice with the water it was soaking in.
Stir in the salt and turmeric and bring to a boil using high heat.
3. Decrease the heat to the lowermost setting, cover the pan
(partially at first, until the foam diminishes, then snugly), and
cook until the rice is done, ten to fifteen minutes. Do not stir the
rice while it cooks. Turn off the heat and allow the rice to rest
without interruption for approximately five minutes. Move to a
serving platter, garnish with cilantro before you serve.
SOUTHERN SESAME RICE Ⓥ

This recipe is called “Dakshinitil bhath” in Hindi
Ingredients:
ten to twelve raw cashews, crudely broken
½ teaspoon Asian sesame oil
1 tablespoon dried split black urad beans (chilkae vaali urad
dal), sorted
1½ cups long-grain white rice, sorted
2 scallions, green parts only, finely chopped
3 cups water
Directions:
1. Put the rice, water, and salt in a moderate-sized non-stick
saucepan and bring to a boil using moderate to high heat.
the foam diminishes, and then snugly), and cook until all the
water has been absorbed and the rice is tender, twelve to fifteen
minutes. Let the rice rest without interruption for approximately
five minutes.
2. In a small skillet, over moderate heat, dry-roast the sesame
seeds until a golden colour is achieved, remove to a container,
and allow to sit for approximately 2 teaspoons for garnish.
Next, dry-roast the dal and red chile peppers until a golden
colour is achieved. Move to a spice or coffee grinder, along
with the sesame seeds, and grind coarsely.
3. Heat both oils in a big non-stick skillet over moderate heat and
cook the cashews and curry leaves, stirring, until a golden
colour is achieved, approximately one minute. Put in the
scallion greens and stir for approximately half a minute.
4. Put in the cooked rice and ground sesame-red chile mixture and
mix thoroughly. Cover and cook using low heat three to five
minutes. Move to a serving dish, garnish with the reserved
sesame seeds before you serve.
SOUTHERN TAMARIND RICE

Ⓥ
This recipe is called “Puliyodarai” in Hindi
Ingredients:
½ cup shelled raw peanuts, without red skin
½ cup Tamarind Paste, or to taste
1 teaspoon white sesame seeds
1¼ cups long-grain white rice, sorted
1½ tablespoons coriander seeds
15 to 20 raw cashews, crudely chopped
2½ cups water
Directions:
1. Ready the tamarind paste. Next, put the rice, water, and salt in a
moderate-sized non-stick saucepan and bring to a boil using
moderate to high heat. Decrease the heat to low, cover the pan
and cook until all the water has been absorbed and the rice is
tender, twelve to fifteen minutes. Let the rice rest without
interruption for approximately five minutes, then move to a
serving platter. Cover and keep warm.
2. In a small skillet, over moderate heat, dry-roast—separately
and in order—coriander seeds ( approximately one minute),
sesame seeds (about half a minute), and red chile peppers
(about 1½ minutes), until a mild brown colour is achieved,
moving each to a container as it is done. Allow to cool, then
grind them all together as fine as possible. Combine with the
rice.
3. Heat 1 tablespoon oil in a small-sized non-stick skillet using
moderate to high heat and cook the peanuts, cashews, and curry
leaves until fragrant and lightly browned. Put into the rice.
4. Put in the rest of the 1 tablespoon oil to the skillet and put in the
mustard and fenugreek seeds; they should splutter when they
touch the hot oil, so cover the pan and decrease the heat until
the spluttering diminishes. Swiftly put in the chickpea dal and
turmeric, and cook, stirring, until a golden colour is achieved,
then put in the tamarind paste and cook, stirring, approximately
a minute or two. Move this sauce to the rice platter and mix it
into the rice, taking care that some of it is visible as a
decoration. Serve.
TANGY SOUTHERN RICE

This recipe is called “Bise bele bhath” in Hindi
Ingredients:
¼ cup crudely chopped raw cashews
¼ teaspoon fenugreek seeds
¾ cup dried split pigeon peas (toor dal), sorted and washed in 3
1 cup long-grain white rice, sorted
1 teaspoon dried white urad beans (dhulli urad dal), sorted
1 teaspoon dried yellow split chickpeas (channa dal), sorted
2 tablespoons unsweetened grated or shredded dried coconut
broken
3 cups finely chopped mixed fresh or frozen vegetables, such as
potatoes, green beans, eggplants, and peas
4 cups water
Directions:
1. Ready the tamarind paste. Put the toor dal and 2 cups water in a
big saucepan and bring to a boil using high heat. Decrease the
heat to moderate to low and simmer, uncovered, stirring
intermittently, until the toor dal is very soft and creamy,
approximately twenty minutes.
2. In the meantime, in a small skillet, dry-roast together the red
chile peppers, coriander seeds, channa and urad dals, and
fenugreek seeds over moderate heat until fragrant and seems
slightly darker, approximately two minutes. Put in the coconut
and stir until the coconut is golden, approximately a minute or
two. Move to a small spice or coffee grinder and grind until
thoroughly smooth.
3. To the cooked toor dal, put in the rice and vegetables, along
with the turmeric, asafoetida, salt, tamarind, and the rest of the
2 cups water and bring to a boil using high heat. Decrease the
heat to low, cover the pan, and cook until the rice and
vegetables become soft, twelve to fifteen minutes. Stir in the
roasted spice mixture and move to a serving dish.
4. Heat the ghee (or oil) in a small-sized non-stick saucepan using
moderate to high heat and put in the mustard seeds; they should
splutter when they touch the hot oil, so cover the pan until the
spluttering diminishes. Swiftly put in the curry leaves, cashews,
and the garam masala and cook, stirring, until the cashews are
golden, approximately one minute. Put into the rice and stir
mildly to combine, with parts of it visible as a decoration.
Sprinkle the cilantro on top and serve.
YOGURT-CASHEW RICE
This recipe is called “Dahi-kaaju bhath” in Hindi
Ingredients:
1¼ cups long-grain white rice, such as jasmine rice, sorted
2 to 4 seedless cucumber (about ⅓ pound), peeled and grated
2½ cups water
Directions:
1. Bring the rice, water, and salt to a boil in a moderate-sized non-
stick saucepan using moderate to high heat. Decrease the heat
to low, cover the pan (partially at first, until the foam
diminishes, then snugly), and cook until all the water has been
absorbed and the rice is tender, twelve to fifteen minutes.
2. In a moderate-sized container, mix the yogurt, cucumber,
ginger, and green chile pepper and mix thoroughly. Next,
Combine with the rice. Cover and keep warm.
3. Heat the oil in a small saucepan over moderate heat and cook
the red chile peppers, stirring, approximately one minute. Next,
Put in the mustard seeds; they should splutter when they touch
the hot oil, so cover the pan and decrease the heat until the
spluttering diminishes. Swiftly put in the cashews, asafoetida,
and curry leaves and stir approximately two minutes over
moderate heat. Move to the rice and mix thoroughly. Put the
rice on a serving platter, garnish with cilantro before you serve.
VEGETABLE PILAFS (SABZI
KAE PULLAO)
CAULIFLOWER PILAF Ⓥ
This recipe is called “gobhi pullao” in Hindi
Ingredients:
¼ head finely shredded green cabbage
1 cup finely chopped kohlrabi
1 cup thinly chopped broccoli florets, stems discarded
1 cup thinly chopped cauliflower florets, stems discarded
4 cups (1 recipe) Simple Cumin Basmati Rice
Directions:
1. Ready the rice and allow to cool down to room temperature.
Next, heat the oil in a big non-stick skillet using moderate to
achieved, approximately five minutes.
2. Put in the kohlrabi, cauliflower, broccoli, and cabbage, along
with the salt, black pepper, red pepper flakes, and half the
garam masala, and stir approximately two minutes. Decrease
the heat to medium, cover the pan, and cook until the
vegetables are crisp-tender, three to five minutes.
3. Put in the rice and the cilantro and mix carefully, trying not to
break the rice. Move to a serving dish, sprinkle the rest of the
garam masala on top before you serve.
CORN-PEAS-TOMATO PILAF
Ⓥ
This recipe is called “Makki, muttar, aur tamatar ka pullao” in
Hindi
Ingredients:
1 tablespoon ground dried curry leaves
1 teaspoon ground dried mint leaves
1 teaspoon salt or to taste
seeds
1½ cups frozen corn kernels, thawed
1½ cups frozen peas, thawed,
Directions:
1. Ready the rice. Next, heat the oil in a big non-stick wok or
skillet using moderate to high heat and cook the ginger, garlic,
and green chile peppers, stirring, approximately one minute.
Put in the cumin and mustard seeds; they should splutter when
they touch the hot oil, so cover the pan until the spluttering
diminishes. Swiftly put in the curry leaves, fenugreek leaves,
mint leaves, turmeric, and asafoetida and stir for approximately
half a minute.
2. Put in the peas, corn, onion, and salt and stir until a golden
tomato and cilantro, then cautiously stir in the cooked rice.
Cover and cook using low heat approximately five minutes to
blend the flavours. Move to a platter and serve.
CRANBERRY PILAF
This recipe is called “Karonda pullao” in Hindi
Ingredients:
bought)
1 tablespoon Bengali 5-Spices (Panch-Phoran) or store-bought
water
2 ⅓ cups water
2 cups fresh or frozen thawed cranberries
2 tablespoons grated jaggery (gur), or brown sugar
Directions:
1. Ready the ginger-garlic paste and 5-spices. In a moderate-sized
container, soak the rice in the water, for approximately half an
hour.
heat and cook the cinnamon, cardamom pods, panch-phoran,
and black pepper until fragrant, approximately one minute. Put
in the onion and cook, stirring, until a golden colour is
3. 3. Stir in the ginger-garlic paste and cranberries and stir
approximately two minutes. Next, Put in the rice with the water
it was soaking in and bring to a boil using high heat. Decrease
the heat to the lowermost setting, cover the pan (partially at
first until the foam diminishes, and then snugly), and cook until
all the water has been absorbed and the rice is done, twelve to
fifteen minutes.
4. Lightly fork in the jaggery and cilantro, and allow the rice to
rest without interruption for approximately five minutes. Move
to a serving platter, fluff with a fork before you serve.
GREEN CHICKPEA PILAF Ⓥ

This recipe is called “Chholia ka pullao” in Hindi
Ingredients:
½ teaspoon garam masala + ¼ teaspoon for garnish
water
1½ cups shelled fresh green chickpeas (chholia)
2 ⅓ cups water
2 small onions, finely chopped
Directions:
cook the cardamom pods and cinnamon, stirring, approximately
half a minute. Put in the cumin seeds; they should sizzle when
they touch the hot oil. Swiftly put in the onions and cook,
minutes. Put in the ginger, garlic, coriander, garam masala, and
turmeric, stir for approximately half a minute, then put in the
tomato and green chickpeas and cook, stirring, approximately
five minutes.
3. Put in the rice with the water it was soaking in, and the salt, and
ten to fifteen minutes. Do not stir the rice while it cooks. Turn
GRILLED BELL PEPPER
PILAF Ⓥ
This recipe is called “Bhuni shimla mirch ka pullao” in Hindi
Ingredients:
four to five small red and yellow bell peppers, washed
1 pasilla chile or green bell pepper, washed
water
2 ⅓ cups water
Finely chopped scallion, green parts only
Directions:
1. Roast the peppers according to the directions in the “Roasting
and Grilling Vegetables” section near the start of this book.
Move to a container, cover using plastic wrap or foil, and set
aside to cool, approximately 5 to seven minutes. While they are
still a little warm, peel off only the highly charred skin. Throw
away the stems and seeds and cut the peppers coarsely. Strain
and save any juices that may have accumulated in the container.
heat and cook the onion, stirring, until a golden colour is
achieved, 5 minutes. Put in the garlic, rice, coriander, and
cilantro and cook over moderate heat, stirring carefully, until a
golden colour is achieved, approximately five minutes.
3. Put in the water, salt, and any reserved juices from the peppers
and bring to a boil using moderate to high heat. Decrease the
heat to low, cover the pan, and cook until all the water has been
absorbed and the rice is tender, twelve to fifteen minutes.
Gently stir in the roasted peppers, cover the pan, and allow the
rice to rest without interruption for approximately five minutes.
Move to a serving dish, fluff with a fork, garnish with the
scallion greens before you serve.
KASHMIRI MIXED VEG PILAF

Ⓥ
This recipe is called “Kashmiri sabzi pullao” in Hindi
Ingredients:
½ small cauliflower, cut into florets
1 teaspoon Kashmiri Garam Masala or garam masala
water
1½ cups finely chopped tomatoes
2 bay leaves
2 small carrots, cut into ½-inch slices
2¼ cups water
3 small white potatoes, cut into wedges
6 whole cloves
Directions:
1. Ready the Kashmiri masala. Heat the oil (or ghee) in a big non-
stick saucepan using moderate to high heat and put in the
cumin, cloves, fennel, bay leaves, and asafoetida; they should
sizzle when they touch the hot oil. Swiftly put in the potatoes
and cook, stirring until a golden colour is achieved,
2. Put in the rice and cook, stirring, approximately three minutes,
then put in the carrots, cauliflower, and peas. Cook a few
minutes, then stir in the tomatoes, green chile pepper, coriander,
garam masala, turmeric, and salt and cook, stirring, another
three to five minutes.
the heat to the lowermost setting, cover the pan (partially at
first, until the foam diminishes, then snugly), and cook until the
rice is done, ten to fifteen minutes, pouring in additional water
if required. Do not stir the rice while it is cooking. Turn off the
heat, lightly stir in the cilantro, then allow the rice to rest
approximately five minutes. Move to a serving platter, fluff
with a fork before you serve.
MIXED VEG PILAF

This recipe is called “Sabzi pullao” in Hindi
Ingredients:
1 cup basmati rice, sorted and washed in 3 to 4 changes of
water
seeds
1¾ cups water
2 cups finely chopped fresh or frozen mixed vegetables
2 tablespoons canola oil
Directions:
heat and put in the cumin seeds and black cardamom pods; they
onion and cook, stirring, until a mild brown colour is achieved,
approximately five to seven minutes.
3. Put in the ginger and green chile peppers, stir in the vegetables,
garam masala, and salt and cook, stirring, using high heat,
approximately two minutes. Stir in the yogurt and cook another
minute.
4. Put in the rice with the water it was soaking in and bring to a
boil using high heat. Decrease the heat to the lowermost setting,
allow the rice to rest without interruption for approximately
five minutes. Move to a serving platter, fluff with a fork,
garnish with the cilantro before you serve.
MUSHROOM-PISTACHIO
PILAF Ⓥ
This recipe is called “Gucchi-pista pullao” in Hindi
Ingredients:
ten to twelve dried morel mushrooms
½ cup blanched raw pistachios (Blanching Raw Nuts)
bought)
water
2 ⅓ cups water
2 bay leaves
6 (4-inch) squares silver leaves (not compulsory)
Directions:
1. Ready the ginger-garlic paste. Rinse then soak the morel
mushrooms in water to cover by 2 inches, 1 hour or longer.
Drain (saving the water) and wash under running water to
remove any loosened dirt. Next, slice each mushroom into thin
¼-inch rings. In the meantime, blanch the pistachios.
2. Strain the mushroom water through paper towels and use it, cup
for cup, in place of plain water to soak and cook the rice. In a
moderate-sized container, soak the rice in the strained
mushroom water, for approximately half an hour.
moderate to high heat and stir-fry the cinnamon, cardamom
pods, bay leaves, and black peppercorns until fragrant,
approximately one minute. Put in the cumin, then stir in the
onion and cook, stirring, until a golden colour is achieved, three
to five minutes.
4. Put in the ginger-garlic paste and mint leaves, then stir in the
rice with the water it was soaking in, and bring to a boil using
high heat. Decrease the heat to low, cover the pan (partially at
first until the foam diminishes, and then snugly), and cook until
all the water has been absorbed but the rice is still not fully
cooked, 8 to ten minutes.
5. Cautiously stir in the mushroom rings, cilantro, and half the
pistachios, cover the pan, and cook using low heat until the rice
is done, approximately five to seven minutes. Turn off the heat
and allow the rice to rest without interruption for approximately
five minutes. Move to a serving platter, fluff with a fork,
garnish with the silver leaves (if using), the reserved pistachios
and the garam masala before you serve.
MUSHROOMS-CHARD PILAF
Ⓥ
This recipe is called “Khumb aur laal saag ka pullao” in Hindi
Ingredients:
1 bunch (about 1 pound) finely chopped red chard or beet
greens, trimmed, washed, and finely chopped
1 pound medium mushrooms, such as white button, washed and
quartered
seeds
Freshly ground black pepper
Directions:
1. Ready the rice. Next, place the mushrooms in a big non-stick
skillet (with no oil) and cook, stirring, using moderate to high
heat until they release their juices. Continue cooking until the
fluids vaporize and the mushrooms are golden, approximately
five to seven minutes. Move to a container.
2. To the same skillet, put in the oil and red chard and cook,
stirring, using moderate to high heat until wilted, approximately
three minutes. Put in the garlic, green chile peppers, and salt,
decrease the heat to medium, cover the skillet, and cook until
the leaves are soft, approximately eight to ten minutes. Stir in
the mushrooms.
3. To serve, arrange the rice in 3 to 4 diagonal rows on a platter,
each approximately 2 inches apart. Fill the empty rows with the
mushrooms and chard. Garnish with black pepper and serve.
ONION AND BROCCOLI PILAF

Ⓥ
This recipe is called “Bhunna pyaz aur hari gobhi ka pullao” in
Hindi
Ingredients:
1 small head broccoli, cut into ½-inch florets, stems cut into ¼-
inch pieces
water
2 teaspoons sugar
2¾ cups water
3 to 4 small onions, cut in half along the length and thinly
chopped
4 tablespoons peanut oil or melted ghee
6 to 8 whole cloves
Directions:
2. Heat 3 tablespoons oil (or ghee) in a moderate-sized non-stick
saucepan using moderate to high heat and cook the cardamom
pods, cinnamon, and cloves, stirring, approximately half a
minute. Put in the onions and cook, stirring as required, until a
golden colour is achieved, approximately five minutes. Sprinkle
the sugar over the onions, decrease the heat to moderate to low,
and continue to cook until they are dark brown. Using a slotted
spatula, remove half the onions, drain them on paper towels (to
make them crisp), and reserve for garnish.
3. To the pan, put in the rice, the water it was soaking in, and the
salt and bring to a boil using moderate to high heat. Decrease
the heat to low, cover the pan (partially at first until the foam
diminishes, and then snugly), and cook until all the water has
allow the rice to rest approximately five minutes.
4. In the meantime in a small saucepan, heat the rest of the 1
tablespoon oil and put in the cumin and mustard seeds; they
should splutter when they touch the hot oil, so reduce the heat
and cover the pan until the spluttering diminishes. Swiftly put
in the broccoli florets and stir approximately two minutes.
Move the rice to a serving platter and lightly stir in the broccoli,
with some of it visible as a decoration, top with the reserved
onions before you serve.
ROASTED FENUGREEK PILAF

Ⓥ
This recipe is called “Bhuni methi ka pullao” in Hindi
Ingredients:
2 to 3 bunches fresh fenugreek leaves (about 4 cups), trimmed
and finely chopped
Directions:
1. Ready the rice and keep warm. In the meantime, boil the potato
in lightly salted water to cover until soft, approximately twenty
minutes. Allow to cool, then peel and cut finely.
2. Put the oil and the fenugreek leaves in a big cast-iron or non-
stick skillet and cook, over moderate heat, stirring,
approximately five minutes. Put in the potato, turmeric, and salt
and continue to cook until the leaves are dark brown and crisp,
approximately twenty minutes. Move the rice to a serving
platter and cautiously stir in the fenugreek and potatoes.
Sprinkle the garam masala on top and serve.
ROYAL PILAF
This recipe is called “Shahi pullao” in Hindi
Ingredients:
¼ cup each raisins and finely chopped dried peaches, dried
nectarines, and dried dates
¼ teaspoon ground green cardamom seeds
½ cup each finely chopped fresh apples, pineapple, and bananas
1 cup shelled, raw mixed nuts (such as almonds, walnuts,
cashews, peanuts, and pistachios), chopped
1 tablespoon Mughlai Garam Masala with Nutmeg and Mace or
garam masala
water
2 drops rose essence (not compulsory)
2 tablespoons Dessert Masala or crudely ground raw pistachios
and almonds
2 tablespoons milk (any kind)
2¾ cups water
6 to 8 silver leaves (not compulsory)
Directions:
1. In a small-sized container, soak the saffron threads in the milk
at least 30 minutes. In the meantime, in a moderate-sized
container, soak the rice in the water, for approximately half an
hour. Ready the garam masala and dessert masala.
2. Heat 1 tablespoon ghee (or oil) in a big saucepan using
moderate to high heat and cook the nuts, stirring, until a golden
colour is achieved. Using a slotted spatula, remove the nuts to a
container, leaving as much of the ghee as possible behind in the
pan. In the same ghee, cook all the dried fruits. Move to the
container with the nuts. Next, cook the fresh fruits until a
golden colour is achieved, approximately one minute, and
Combine with the nuts.
3. Heat the rest of the 1 tablespoon ghee to the pan and cook the
ginger, garlic, and garam masala, stirring, until fragrant,
approximately half a minute. Put in the rice with the water it
was soaking in, and the salt, and bring to a boil using moderate
to high heat. Decrease the heat to the lowermost setting, cover
the pan (partially at first until the foam diminishes, and then
snugly), and cook until all the water has been absorbed and the
rice is almost tender, approximately ten to twelve minutes. Do
not stir the rice while it is cooking.
4. Lightly mix the fried nuts and fruits, into the cooked rice, then
drizzle the saffron milk and the rose essence (if using) over the
rice. Cover and cook using moderate to low heat until the rice is
done, approximately ten to twelve minutes.
5. Turn off the heat and allow the rice to rest approximately five
minutes. Move to a serving platter, garnish with the silver
leaves (if using), sprinkle the saffron, ground cardamom seeds,
and dessert masala (or chopped nuts) on top before you serve.
SOYBEAN PILAF ℗
This recipe is called “Soyabeans ka pullao” in Hindi
Ingredients:
½ teaspoon crudely crushed fenugreek seeds
1 large red bell pepper, finely chopped
water
1½ cups shelled frozen soybeans
2 ⅓ cups water
Directions:
2. Heat the oil into your pressure cooker using moderate to high
heat and put in the cumin, fenugreek seeds, and garlic; they
coriander, soybeans, tomato, paprika, garam masala, asafoetida,
salt, and cook, stirring, until lightly roasted, approximately five
to seven minutes.
3. Put in the rice with the water with was soaking in, and the red
bell pepper. Secure the lid, cook using high heat until the
approximately half a minute more. Turn off the heat and allow
the pot to depressurize automatically, twelve to fifteen minutes.
Cautiously open the lid, move to a serving platter, fluff with a
fork before you serve.
SPINACH-BELL PEPPER
PILAF Ⓥ
This recipe is called “Palak aur shimla mirch ka pullao” in Hindi
Ingredients:
1 large bunch fresh spinach, washed, trimmed, and crudely
chopped
1 large clove garlic, minced
1 large red bell pepper, cut into 3/4-inch dice
seeds
4½ cups (1 recipe) Simple Cumin Basmati Rice
Directions:
1. Ready the chaat masala and the rice. Next, heat the oil in a big
non-stick wok or saucepan using moderate to high heat. Put in
the garlic, green chile peppers, fenugreek, and spinach and
cook, stirring, until the spinach is wilted.
2. Reduce the heat to medium, put in the bell pepper, cover the
pan, and cook, stirring intermittently, until the bell pepper is
crisp-tender, approximately two to three minutes. Stir in the
salt.
3. Put in the cooked rice and chaat masala and cook, stirring
carefully, to mix. Cover and set aside three to five minutes to
blend the flavours. Move to a serving platter, sprinkle the mint
and garam masala on top before you serve.
TOFU/PANEER AND
CHICKPEA PILAF Ⓥ
This recipe is called “Tofu aur channae ka pullao” in Hindi
Ingredients:
the dry-roasting section in Introduction) + 1 teaspoon
water
1½ cups extra-firm tofu, or paneer cheese, cut into ½-inch
pieces
2 ⅓ cups water
2 cups canned chickpeas, drained and rinsed
2 large cloves fresh garlic, thinly chopped
2 to 3 scallions, thinly chopped
Directions:
approximately half an hour. Prepare 1 teaspoon cumin seeds.
heat and stir the red chile peppers, garlic, cinnamon, and
cardamom pods, approximately one minute. Put in the rest of
the 1 teaspoon cumin seeds and ajwain seeds, then stir in the
chickpeas and cook until a golden colour is achieved,
approximately three minutes.
3. Put in the tofu (or paneer cheese) and salt, and cook, stirring,
another two minutes. Next, stir in the rice with the water it was
soaking in. Bring to a boil using high heat. Decrease the heat to
the lowermost setting, cover the pan (partially at first, until the
ten to fifteen minutes. Do not stir the rice while it cooks.
4. Turn off the heat and allow the rice to rest without interruption
for approximately five minutes. Move to a serving platter, then
cautiously stir in the scallions and tomatoes, sprinkle the dry-
roasted cumin seeds on top before you serve.
NON-VEGETARIAN PILAFS
(PULLAO)
BASIC LAMB PILAF

This recipe is called “Gosht pullao” in Hindi
Ingredients:
1 cup milk (any kind)
1 large russet potato, peeled and cut into 1-inch pieces
seeds
1¼ cups basmati rice, sorted and rinsed in 3 to 4 changes of
water
1½ pounds boneless leg of lamb, all visible fat trimmed, cut
into 1-inch pieces
Directions:
1. Immerse the rice in water to cover by 2 inches, 30 minutes or
longer. Drain, saving 1¼ cups of the water.
heat and sauté the onion until a golden colour is achieved,
approximately five minutes. Put in the lamb, ginger, garlic,
green chile peppers, tomato, coriander, garam masala, and salt
and cook over moderate heat the first three to five minutes, then
over moderate heat until the lamb pieces are golden brown and
almost done, approximately twenty minutes.
3. Put in the potato and cook, stirring, approximately two minutes.
Next, Put in the rice, the reserved 1¼ cups water, and the milk,
moderate to low, cover the pan, and simmer until the rice is
done and the lamb and potatoes become soft, twelve to fifteen
minutes. Move to a serving dish, sprinkle the cardamom seeds
CHICKEN PILAF
This recipe is called “Murgh pullao” in Hindi
Ingredients:
1 pound skinless boneless chicken breasts, cut into 1½-inch
pieces
1 teaspoon garam masala + ¼ teaspoon for garnish
seeds
water
2 ⅓ cups water
Directions:
cook the green and black cardamom pods, and cinnamon,
stirring, half a minute. Put in the onion and cook, stirring, until
a golden colour is achieved, approximately five minutes.
3. Put in the garlic, ginger, and green chile peppers, stir
approximately one minute, then put in the coriander, cumin,
fenugreek leaves, 1 teaspoon garam masala, turmeric, and ½
teaspoon salt, and stir another minute.
4. Put in the chicken, tomato, and cilantro, then put in the yogurt,
slowly and gradually, stirring continuously to stop it from
curdling until it comes to a boil. Decrease the heat to medium,
cover the pan, and cook until the chicken is tender and the
sauce is thick, ten to fifteen minutes. Leaving approximately ½
cup of the sauce in the pan, remove the chicken pieces to a
container and keep warm.
5. 5. Stir in the rice with the water it was soaking in, and the rest
of the ½ teaspoon salt, and bring to a boil using high heat.
Decrease the heat to the lowermost setting, cover the pan
(partially at first, until the foam diminishes, then snugly), and
cook until most of the water has been absorbed but the rice is
not yet fully cooked, approximately ten minutes.
6. Cautiously stir in the cooked chicken. Cover and cook using
low heat until the rice is tender, approximately ten to twelve
minutes. Turn off the heat and allow the rice to rest without
interruption for approximately five minutes. Move to a serving
platter, fluff with a fork, sprinkle the ¼ teaspoon garam masala
GROUND LAMB PILAF

This recipe is called “Keema pullao” in Hindi
Ingredients:
¼ cup blanched almond slivers
1 pound ground extra lean lamb or beef
seeds
Freshly ground black pepper, or to taste
Directions:
1. Ready the rice. Next, place the ground lamb and everything
else (except the cooked rice, yogurt, cilantro, black pepper, and
almonds) into a large non-stick saucepan and cook, stirring as
required, using moderate to high heat the first two to three
minutes and then over moderate heat until all the liquids
vaporize and the lamb is golden, 25 to 30 minutes.
stop it from curdling, and cook until most of it is absorbed,
3. Put in the cooked rice and cilantro. Cover the pan and cook
over low heat, approximately five to seven minutes, to blend
the flavours. Move to a serving platter, garnish with black
pepper and almonds before you serve.
SHRIMP PILAF
This recipe is called “Jhinga pullao” in Hindi
Ingredients:
½ cup Coconut Milk (Homemade or store-bought)
25 to 30 fresh large shrimp (about 1¼ pounds), shelled,
deveined and tails removed
4 cups (1 recipe) Steamed Turmeric and Red Peppercorn
Basmati Rice
Directions:
1. Ready the coconut milk. Next, ready the rice and keep warm.
Heat the oil in a big non-stick saucepan using moderate to high
touch the hot oil. Swiftly put in the onion and cook, stirring,
until a golden colour is achieved, approximately seven minutes.
2. Put in the cilantro, green chile pepper, and garlic, and stir until
the cilantro is completely wilted, approximately two minutes.
Next, Put in the shrimp, ajwain seeds, garam masala, and salt
and cook, stirring, until the shrimp are pink and opaque,
approximately two minutes. Put in the coconut milk and
simmer using moderate to low heat, approximately five
minutes.
3. Move the cooked rice to a serving platter. Very cautiously stir
in the cooked shrimp, plus any sauce in the pan. Drizzle the
lime juice on top, garnish with the scallion greens, cover the
platter, and keep warm approximately five minutes before you
serve.
LAYERED RICE DISHES
(BIRYANIS)
Biryanis need no introduction. Basically, these dishes are prepared by
layering cooked lice with a protein usually. Historically, biryanis have
almost always been meat-based, but various vegetarian versions are
cropping up too these days. Still, biryani tastes best with meat. I will still
give one vegan biryani recipe below, just in case.
Enjoy biryani with a “Raita” recipe on the side. There are plenty of raita
recipes in this book, so find your favourite combinations! Have fun!
EGGPLANT BIRYANI Ⓥ
This recipe is called “Baingan biryani” in Hindi
Ingredients:
½ cup grated fresh or frozen coconut
1 teaspoon garam masala + ¼ teaspoon for garnish
into pieces
seeds
water
1¼ teaspoons salt, or to taste
1¾ cups water
2 cups Coconut Milk (Homemade or store-bought)
2 to 3 Chinese eggplants (about 1 pound), cut into 3/4-inch
pieces
Directions:
1. Ready the coconut milk. Next, in a moderate-sized container,
soak the rice in the water, 30 minutes or longer.
2. In the meantime, place the grated coconut and red chile peppers
in a small-sized non-stick skillet and dry-roast, stirring and
swaying the pan, over moderate heat until a mild golden colour
and fragrance is achieved, approximately a minute or two.
Allow to cool, then move to a blender or food processor and
process along with the garlic, ginger, green chile peppers, and
onion until everything is finely ground. Stir in the coriander,
garam masala, and turmeric and process once more. Move to a
large non-stick saucepan. Add 2 tablespoons oil and cook,
stirring, using moderate to high heat until a golden colour is
3. Put in the eggplants, half the salt, and ½ cup coconut milk and
cook using high heat approximately three minutes. Decrease the
heat to medium, cover the pan, and cook until the eggplants are
soft, fifteen to twenty minutes. Move to a container.
4. To the same pan, put in the rest of the 1 tablespoon oil, tomato,
mint, and cilantro and cook over moderate heat, stirring, until
most of the juice from the tomato evaporates, approximately
two minutes. Put in the rice with the water it was soaking in,
along with the rest of the salt and coconut milk, and bring to a
boil using high heat. Decrease the heat to low, cover the pan
and cook until most the water has been absorbed but the rice is
not yet fully cooked, approximately ten minutes.
5. To assemble the biryani: Remove approximately half the rice to
a container. Spread the cooked eggplant mixture over the rice
that remains in the saucepan. Cover the eggplant mixture with
the reserved rice. Drizzle the lemon juice over the rice, cover
the pan, and cook over lowest heat setting, ten to fifteen
minutes, to blend the flavours. Sprinkle the garam masala on
top and serve from the pan itself, or move to a serving platter,
fluff the top of the rice with a fork before you serve.
HYDERABADI CHICKEN
BIRYANI
This recipe is called “Murgh biryani” in Hindi
Ingredients:
½ recipe Hyderabadi Chicken Curry
1 cup Crispy Fried Onions
1 teaspoon finely chopped fresh mint leaves
1 teaspoon salt
water
2 tablespoons milk (any kind)
4 cups water
Directions:
1. Ready the chicken. In the meantime, in a small-sized container,
soak the saffron in the milk, 30 minutes or longer. Ready the
fried onions.
2. In a moderate-sized container, soak the rice in the water and
salt, 30 minutes or longer. Drain over a container and save the
drained water. Put the drained water in a big pot and bring to a
rolling boil. Stir in the rice and cook using moderate to high
heat, uncovered, until most of the water has been absorbed but
the rice is not yet fully cooked, approximately ten minutes.
Drain the rice and discard the water (or use it for soups).
3. Preheat your oven to 350°F. To assemble the biryani, baste the
bottom of a large oven-safe dish using a spoonful or two of the
sauce from the chicken dish and spread half the rice in the dish.
Layer all the chicken over the rice. Top with the lime juice,
cilantro, and mint, then spread the rest of the rice over the
chicken.
4. Drizzle the saffron milk on top, scatter the crunchy onions on
the rice, and cover well with aluminium foil. Bake until the
chicken literally falls off the bone, the rice grains are soft, and
the flavours are well-blended, approximately one hour. Take out
of the oven, fluff the top of the rice lightly with a fork, sprinkle
the cardamom seeds on top before you serve hot.
HYDERABADI MARINATED
CHICKEN BIRYANI
This recipe is called “Kacchi murgh biryani” in Hindi
Ingredients:
¼ cup milk (any kind)
1 (2- to 2½-pound) chicken, skinned and cut into serving pieces
(discard back and wings)
1 cup crudely chopped fresh cilantro, including soft stems + ½
cup finely chopped
1½ cups (½ recipe) Crispy Fried Onions
water
2 tablespoons finely chopped fresh mint
2 teaspoons black cumin seeds
2 whole bay leaves
4 cups water
Directions:
garlic, ginger, and green chile peppers until minced. Put in the
tomatoes, crudely chopped cilantro, and lime juice and process
once more until a smooth purée is achieved. Move to a large
non-reactive container and stir in the yogurt, garam masala, and
salt. Put in the chicken and mix thoroughly, ensuring all the
pieces are coated thoroughly with the marinade. Cover and
marinate at least 8 and maximum one day in a fridge.
2. In a small-sized container, soak the saffron in the milk, 30
minutes or longer. In a moderate-sized container, soak the rice
in the water, 30 minutes or longer. Ready the fried onions.
3. Put the rice and water in a big non-stick saucepan and bring to a
boil using high heat. Decrease the heat to moderate to low, and
cook, uncovered, until the most of the water has been absorbed
but the rice is not yet fully cooked, approximately ten minutes.
Drain the rice and discard the water (or use it for soups).
4. Heat the ghee (or oil) in a big nonstick, oven-safe saucepan
(such as a Dutch oven) using moderate to high heat. Put in the
black and green cardamom pods, cinnamon, bay leaves, and
Swiftly put in the marinated chicken, plus all the marinade, and
stir well. Turn off the heat.
5. Spread the fried onions (save some for garnish), chopped
cilantro, and mint on top of the chicken, then cover everything
well with the partially cooked rice. Top the rice with the saffron
milk, seal the pan well using aluminium foil and place the lid
over the foil. Cook using moderate to high heat approximately
ten minutes. Reduce the heat to medium and cook
approximately fifteen minutes. Reduce the heat further to low,
and continue to cook until the chicken literally falls off the
bone, the rice grains are soft, and the flavours are well-blended,
approximately one hour. Take out of the oven, fluff the top of
the rice lightly with a fork, sprinkle the cardamom seeds and
the reserved fried onions on top before you serve.
HYDERABADI MIXED VEG

BIRYANI
This recipe is called “Sabz biryani” in Hindi
Ingredients:
½ cup crudely chopped mixed raw nuts, such as almonds,
pistachios, cashews, and walnuts
1 tablespoon Hyderabadi Ginger-Garlic Paste
seeds
2 bay leaves
2 tablespoons melted ghee, or 1 tablespoon each ghee and
peanut oil
3 to 4 cups washed and chopped mixed fresh vegetables, such
as green beans, carrots, potatoes, eggplant, and peas
6 whole cloves
Directions:
1. Ready the ginger-garlic paste and the rice. In the meantime,
soak the saffron in milk 30 minutes or longer. Put the nuts in a
small skillet and dry-roast them over moderate heat, stirring
and swaying the pan, until a golden colour is achieved,
approximately three minutes. Reserve.
2. Heat the ghee (or ghee and oil) in a big non-stick wok or
saucepan using moderate to high heat and put in the cinnamon,
cloves, cardamom pods, and bay leaves and cook, stirring, until
fragrant, approximately one minute. Put in the onion and cook,
stirring, until browned, approximately seven minutes. Stir in the
ginger-garlic paste and green chile peppers and cook, stirring,
3. Put in the vegetables and cook, stirring, approximately five to
seven minutes. Next, Put in the yogurt, slowly and gradually,
stirring continuously to stop it from curdling, and cook until
most of it is absorbed, approximately five minutes. Remove
from heat.
4. Preheat your oven to 350°F. To assemble the biryani, baste the
bottom of a clear oven-safe dish with some of the juices from
the vegetables and spread half the rice in the pan. Layer all the
vegetables over the rice and top with the lime juice, cilantro,
and mint. Next, spread the rest of the half of the rice over the
vegetables.
5. Drizzle the saffron milk over the rice and cover well with
aluminium foil. Bake the rice until the grains are soft and the
flavours are well-blended, for approximately half an hour. Take
out of the oven, fluff the rice lightly with a fork, garnish with
the roasted nuts and cardamom seeds before you serve.
LAMB CHOP BIRYANI

This recipe is called “Chaamp ki biryani” in Hindi
Ingredients:
¼ teaspoon ground cinnamon
¼ teaspoon ground mace
¼ teaspoon ground nutmeg
½ cup milk (any kind)
½ teaspoon ground cloves
1 teaspoon rosewater or 2 drops rose essence
seeds
1½ tablespoons Basic Ginger-Garlic Paste (Homemade or store-
bought)
2 pounds lamb rib chops with bone, all visible fat trimmed
2 tablespoons finely chopped fresh mint
2 tablespoons melted ghee or peanut oil
Directions:
1. Immerse the saffron in the milk at least 30 minutes or longer. In
the meantime, ready the ginger-garlic paste and the rice.
2. Heat the ghee (or oil) in a big non-stick wok or saucepan using
moderate to high heat and put in the lamb chops, ginger-garlic
paste, green chile peppers, garam masala, asafoetida, and salt
and cook, flipping over once or twice, until the chops are
golden, approximately two to three minutes per side.
stop it from curdling, until all the yogurt is absorbed,
approximately seven minutes. Next, Put in the cumin,
cardamom seeds, cloves, cinnamon, nutmeg, and mace and
continue to cook over moderate heat the first two to three
minutes, then over moderate heat until the lamb is super soft,
4. Preheat your oven to 350°F. To make the biryani, spread half
the rice in a big ovenproof covered dish, spread the lamb chops
and all the sauce uniformly over the rice, then cover the chops
well with the rest of the half of the rice.
5. Mix the rosewater into the saffron milk and drizzle over the
rice. Cover well using aluminium foil and then with the lid of
the dish. Bake the rice approximately one hour. Take out of the
oven, fluff the top of the rice lightly with a fork, sprinkle the
mint leaves on top before you serve.
MIXED NUTS AND SAFFRON
BIRYANI
This recipe is called “Dry-fruit ki biryani” in Hindi
Ingredients:
¼ cup Crispy Fried Fresh Ginger
¼ cup raisins
½ cup light cream, half and half, or whole milk
1 teaspoon crudely ground green cardamom seeds
water
1½ cups Crispy Fried Onions
1½ teaspoons Mughlai Garam Masala with Nutmeg and Mace,
or garam masala
2 cups crudely chopped mixed nuts, such as almonds,
pistachios, walnuts, peanuts, cashews, and pine nuts
2¼ cups water
Directions:
1. Ready the garam masala. Immerse the saffron in the cream or
milk for approximately half an hour. In the meantime, ready the
fried onions and ginger.
2. Heat 1 tablespoon oil in a big non-stick saucepan over
moderate heat and cook the nuts and the raisins, stirring, until
the nuts are golden, approximately two to three minutes. Move
to a container. In the same pan, heat the rest of the 1 tablespoon
oil using moderate to high heat and put in the garam masala; it
should sizzle when they touch the hot oil. Swiftly put in the rice
and cook using high heat, stirring cautiously by swaying the
pan, until lightly golden, three to five minutes.
3. Put in the water and salt and bring to a boil using high heat.
the foam diminishes, and then snugly), and cook until most of
the water has been absorbed but the rice is not yet fully cooked,
4. Preheat your oven to 350°F. To assemble the biryani, mildly
grease the bottom of a clear oven-safe dish with some ghee (or
butter or oil) and spread half the rice in the dish. Layer the
roasted nuts and raisins over the rice, then spread the rest of the
half of the rice over the nuts.
5. Drizzle the saffron cream over the rice, garnish with the fried
onions and ginger, and cover well with aluminium foil. Bake
the rice until the grains are soft and the flavours well-blended,
for approximately half an hour. Take out of the oven, fluff the
top of the rice lightly with a fork, ensuring that some of the nuts
are visible, sprinkle the cardamom seeds on top before you
serve.
MUTTON-APRICOT BIRYANI
This recipe is called “Gosht aur khubani ki biryani” in Hindi
Ingredients:
four to five large cloves fresh garlic, peeled
water
2 ⅓ cups water
2 large potatoes (any kind), peeled and cut into 1-inch pieces
2 tablespoons melted ghee or peanut oil
3 bay leaves
8 to 10 dried apricots, crudely chopped
Directions:
1. Put the meat on a clean cutting board, cover with plastic wrap,
then, with the flat side of a meat mallet, lightly pound each
piece of lamb a few times to break the fibers.
cashews, garlic, ginger, cilantro, curry leaves, green chile
peppers, tomatoes, lime juice, garam masala, and salt until a
smooth paste is achieved. Move to a large non-reactive
container, put in the yogurt, and mix thoroughly. Put in the
lamb, potatoes, and apricots and mix thoroughly, ensuring
everything is coated thoroughly with the marinade. Cover and
marinate at least 4 and maximum one day in a fridge.
3. In a moderate-sized container, soak the rice in the water at least
30 minutes. Immerse the saffron in the milk at least 30 minutes
or longer. Preheat your oven to 450°F. Put the rice in a big non-
stick saucepan and bring to a boil using high heat. Decrease the
heat to low, cover the pan, and cook until most of the water is
absorbed but the rice is not yet fully cooked, approximately ten
minutes.
4. Lightly grease the bottom of large oven-safe covered dish.
Spread half the rice in the dish, spread all the marinated meat,
plus the marinade, over the rice, then cover the meat with the
rest of the rice.
5. Heat the ghee (or oil) in a small-sized non-stick saucepan using
moderate to high heat and put in the cinnamon, cardamom
pods, bay leaves, and cumin seeds; they should sizzle when
they touch the hot oil. Turn off the heat, put in the saffron milk,
then drizzle everything over the rice. Cover well with
aluminium foil, and then with the lid of the dish. Bake the rice
approximately fifteen minutes, then reduce the heat to 350°F
and continue to bake until the lamb is very soft and the flavours
are well-blended, approximately one hour. Take out of the oven,
fluff the top of the rice lightly with a fork before you serve.
KHICHADIS (RICE AND
GRAIN RECIPES)
Kichadi is a popular Indian rice recipe typically made with rice and lentils,
but the combinations can be endless.
MUNG KHICHADI ℗
This recipe is called “Mung dal ki khichadi” in Hindi
Ingredients:
⅓ cup dried green split mung beans (chilkae vaali mung dal),
sorted and washed in 3 to 4 changes of water
water
2 tablespoons melted ghee or olive oil
5½ to 6 cups water
Directions:
1. Put the rice and the dal into your pressure cooker along with 5½
cups water, the cardamom pods, peppercorns, cinnamon, and
salt. Ensure that the lid is secure, and cook using high heat until
the regulator shows that the pressure is high, then cook
approximately one minute more. Turn off the heat and allow the
pot to depressurize automatically, twelve to fifteen minutes.
Cautiously open the lid and stir the rice. The khichadi should be
soft and creamy; if not, then add more water, if required, cover
and boil, stirring a few times, until it is soft and creamy,
approximately five minutes. Move to a serving dish.
2. Heat the ghee (or oil) in a small saucepan using moderate to
high heat and put in the cumin seeds; they should sizzle when
they touch the hot oil. Swiftly put in the tarka to the khichadi
and mix lightly, with parts of it visible as a decoration. Serve.
MIXED VEG-SPINACH
KHICHADI ℗
This recipe is called “Sabzi aur palak ki khichadi” in Hindi
Ingredients:
⅓ cup dried yellow mung beans (dhulli mung dal), sorted and
⅔ cup basmati rice, sorted and washed in 3 to 4 changes of
water
1 black cardamom pod, seeds only, crudely ground
and cut into thin ribbons
1 teaspoon minced garlic
2 tablespoons ghee or olive oil
3 cups finely chopped fresh or frozen vegetables, such as
carrots, potatoes, green beans, cauliflower, peas, or others
5 to 5½ cups water
Directions:
1. Put the rice and dal into your pressure cooker. Put in the
vegetables, ginger, garlic, cardamom pods, cinnamon, salt, and
water. Ensure that the lid is secure, and cook using high heat
until the regulator shows that the pressure is high, then cook
Cautiously, open the lid, stir in the spinach, and cook using low
heat until the spinach is wilted, approximately two minutes.
Move to a serving dish.
2. To make the tarka, heat the ghee in a small saucepan using
moderate to high heat and put in the cumin seeds; they should
sizzle when they touch the hot oil. Swiftly put in the black
pepper, fenugreek seeds, and asafoetida and stir a few seconds.
Move to the khichadi in the serving dish, stir mildly to
combine, with parts of it visible as a decoration, sprinkle the
cardamom seeds on top and serve.
TAPIOCA KHICHADI
This recipe is called “Sabudana khichadi” in Hindi
Ingredients:
⅓ cup shelled raw peanuts, with or without red skin
1 cup medium-grain tapioca, sorted and washed in 3 to 4
changes of water
1 tablespoon peeled and minced or crudely chopped fresh
ginger
1 tablespoon vegetable oil or melted ghee
2 small russet potatoes
Directions:
1. Immerse the tapioca in the water to cover approximately two
hours. Drain thoroughly through a fine-mesh strainer and
spread on a tray coated using paper towels to dry it completely.
(This step is essential, or the khichadi will be soggy.) In the
meantime, boil the potatoes in lightly salted water to cover,
finely chop.
2. Heat the ghee in a big non-stick wok or skillet and put in the
Swiftly put in the peanuts, decrease the heat to moderate to low,
and cook until a golden colour is achieved, approximately three
minutes.
3. Put in the potatoes, ginger, and green chile pepper and stir 2
more minutes. Next, Put in the tapioca, salt, cilantro, and lime
juice, cover the pan, and cook, stirring as required,
approximately two minutes. Turn off the heat and set aside
approximately five minutes. Move to a serving container and
serve.
WHEAT, RICE, AND MUNG

KHICHADI ℗ Ⓥ
This recipe is called “Gehun, chaval, aur mung ki khichadi” in
Hindi
Ingredients:
½ cup basmati rice, sorted
½ cup dried yellow mung beans (dhulli mung dal), sorted
1 cup cracked wheat or pearl barley, sorted
2 to 3 tablespoons vegetable oil or melted ghee
6 to 7 cups water
Directions:
1. Combine the cracked wheat (or barley), rice, and dal and wash
in 3 to 4 changes of water. Next, soak everything overnight in
the 6 cups of the water.
2. Move the grains and water to a pressure cooker. Stir in the salt,
then secure the lid and cook using high heat until the regulator
shows that the pressure is high, and cook approximately half a
minute more. Decrease the heat to low and continue to cook
another minute. Turn off the heat and allow the pot to
depressurize automatically, twelve to fifteen minutes.
Cautiously open the lid and check to see if the khichadi is soft
and creamy; if not, add more water if required, cover, bring up
to pressure, and cook under pressure another minute. Or cover
and boil until soft, approximately ½ hour. Stir well and move to
a serving container.
high heat and put in the cumin and ajwain seeds; they should
sizzle when they touch the hot oil. Swiftly put in the asafoetida,
mint, and lime juice and move to the khichadi. Swirl lightly to
combine, with parts of it visible as a decoration before you
serve.
WHEAT-LENTIL-BEAN
KHICHADI ℗ Ⓥ
This recipe is called “Gehun aur dal ki khichadi” in Hindi
Ingredients:
¼ cup vegetable oil or melted ghee
¾ cup cracked wheat, sorted
bought)
2 tablespoons each: split pigeon peas (toor dal), yellow split
chickpeas (channa dal), white urad beans (dhulli urad dal),
yellow mung beans (dhulli mung dal) and red lentils (red
masoor dal), sorted and washed in 3 to 4 changes of water
3 to 4 cups water
Directions:
1. combine the cracked wheat and dals and soak them in 3 cups of
the water overnight. In the meantime, ready the ginger-garlic
paste.
2. Move the softened grains and water to a pressure cooker, put in
the salt and more water if all of it has been absorbed. Ensure
that the lid is secure, and cook using high heat until the
Cautiously open the lid and check to see if the khichadi is soft
and creamy; if not, add more water if required, cover, bring up
to pressure, and cook under pressure another minute. Or cover
and boil until soft, approximately ½ hour. Stir well and move to
a serving dish.
3. Heat the oil (or ghee) in a big non-stick wok or saucepan over
moderate heat and cook the onions until dark brown,
approximately fifteen minutes. Set aside some of them for
garnish.
4. Add ginger-garlic paste, cayenne pepper, turmeric, and garam
masala and stir another minute. Add to dish and stir mildly to
combine, with parts of it visible as a decoration. Top with the
reserved fried onions and serve.
YELLOW MUNG AND GINGER

KHICHADI ℗
This recipe is called “Sookhi dhulli mung ki khichadi” in Hindi
Ingredients:
½ cup dried yellow mung beans (dhulli mung dal), sorted and
⅔ cup basmati rice, sorted and washed in 3 to 4 changes of
water
1 black cardamom pod, seeds only, crudely ground
2 tablespoons ghee or olive oil
5 to 5½ cups water
Directions:
1. Put the rice and dal into your pressure cooker along with 5 cups
water, cardamom pods, cinnamon, and salt. Ensure that the lid
is secure, and cook using high heat until the regulator shows
that the pressure is high, then cook approximately half a minute
more. Turn off the heat and allow the pot to depressurize
automatically, twelve to fifteen minutes. Cautiously open the
lid and stir the rice and dal. If the rice and dal are not soft, put
in the rest of the ½ cup water and cook using low heat another 5
to seven minutes. (The rice grains should be separate; don't stir
to make it creamy.) Move to a serving dish.
2. Heat the ghee in a small saucepan using moderate to high heat
and put in the cumin seeds; they should sizzle when they touch
the hot oil. Swiftly put in the ginger, black pepper, and
cardamom seeds and stir a few seconds, then add to the
khichadi and mix lightly, with parts of it visible as a decoration.
Serve.
OTHER GRAIN PILAFS
ASAFOETIDA BROWN
BASMATI ℗ Ⓥ
This recipe is called “Hing vaali brown basmati” in Hindi
Ingredients:
bought)
1¼ cups brown basmati rice, sorted and washed in 3 to 4
changes of water
3 cups water
Directions:
1. In a moderate-sized container, soak the rice in the water, 2 to 3
hours. In the meantime, ready the ginger-garlic paste.
2. Heat the oil in a moderate-sized saucepan using moderate to
high heat and put in the cumin and mustard seeds; they should
splutter when they touch the hot oil, so cover the pan until the
spluttering diminishes. Swiftly put in the onions and cook,
minutes. Put in the tomato, ginger-garlic paste, curry leaves,
fenugreek leaves, asafoetida, and salt and stir a few minutes.
Move to a pressure cooker.
3. Put in the rice with the water it was soaking in. Ensure that the
lid is secure, and cook using high heat until the regulator shows
that the pressure is high, then cook approximately one minute
more. Decrease the heat to low and continue to cook another 3
minutes. Next, remove from the heat and allow the pot to
depressurize automatically, twelve to fifteen minutes.
Cautiously open the lid and check to see if the rice is very soft;
if not, cover, bring up to pressure, and cook under pressure
another minute. Or cover and boil until soft, approximately ½
hour. Move to a serving dish, garnish with chopped cilantro
before you serve.
PEAS-POTATO RICE FLAKES

Ⓥ
This recipe is called “Muttar-aalu poha” in Hindi
Ingredients:
¼ cup shelled raw peanuts, with red skin
seeds
2 small russet (or any) potatoes
3 cups thick pressed rice flakes, sorted
Lime or lemon slices
Directions:
peel and cut into 6 wedges each. Put the rice flakes in a big
fine-mesh strainer and wash well under running water. With the
rice flakes still in the strainer, soak in a container of water
approximately one minute, then drain and set aside.
heat and cook the peanuts, stirring, until lightly golden. Use a
slotted spatula to remove the peanuts to a container, leaving all
the oil behind.
3. Put in the mustard seeds to the oil; they should splutter when
they touch the hot oil, so decrease the heat and cover the pan
until the spluttering diminishes. Swiftly put in the onion and
three to four minutes. Put in the asafoetida and green chile
peppers, then stir in the peas and potatoes and cook, stirring,
until the potatoes are golden, approximately four minutes.
4. Put in the turmeric, coriander, and salt, then put in the rice
flakes and stir softly to mix. Cover and cook using moderate to
low heat until fluffy and yellow, about four to five minutes. Stir
in the cilantro and lime (or lemon) juice. Move to a platter,
garnish with lime (or lemon) slices before you serve.
SPICY SEMOLINA Ⓥ
This recipe is called “Rava uppma” in Hindi
Ingredients:
1 tablespoon each: yellow split chickpeas (channa dal), split
black urad beans (chilkae vaali urad dal), white urad beans
(dhulli urad dal), sorted and washed in 3 to 4 changes of water
seeds
1½ cups semolina
2 tablespoons chopped raw cashews
2 tablespoons shelled raw peanuts, with red skin
3 to 3½ cups water
Directions:
1. Immerse the dals in water to cover for approximately half an
hour. Drain. Put the semolina in a big wok or saucepan and dry-
roast, stirring using moderate to high heat until heated through.
Decrease the heat to medium and continue to roast until a
golden colour is achieved, approximately five minutes. Move to
a container.
2. In the same pan, heat the oil and put in the mustard seeds; they
should splutter when they touch the hot oil, so reduce the heat
and cover the pan until the spluttering diminishes. Swiftly put
in the drained dals and stir for approximately half a minute.
3. With the heat still on medium, put in the peanuts and cashews,
and cook, stirring, until a golden colour is achieved,
approximately one minute. Put in the onion, ginger, green chile
peppers, and curry leaves, and cook, stirring, until the onions
are golden, approximately five minutes.
4. Stir in the roasted semolina, salt, and water and bring to a boil
using high heat. Decrease the heat to moderate to low and
simmer until all the water is absorbed and the semolina is soft
and fluffy, approximately five minutes. Stir in the cilantro and
lime (or lemon) juice, allow to rest approximately five minutes
before you serve.
STIR-FRIED VERMICELLI
This recipe is called “Sevai uppma” in Hindi
Ingredients:
½ cup semolina
1 cup Indian vermicelli
1 tablespoon grated fresh or frozen coconut
1 to 2 cups finely chopped fresh or frozen mixed vegetables,
such as carrots, peas, corn, and cauliflower florets
seeds
3 to 3½ cups water
Directions:
1. In a large non-stick wok or skillet over moderate heat, dry-roast
the semolina until it begins to look golden and releases its
fragrance, approximately five minutes. Move to a container. In
the same pan, heat 1 teaspoon oil (or ghee) and roast the
vermicelli until a golden colour is achieved, approximately five
minutes. Put into the semolina container.
2. In the same pan, heat the rest of the ghee (or oil) and put in the
so cover the pan until the spluttering diminishes. Swiftly stir in
the asafoetida, onion, ginger, green chile peppers, curry leaves,
and coconut, and cook, stirring, until the onions are golden,
approximately three minutes.
3. Put in the vegetables and salt and cook, stirring, 3 more
minutes, then put in the water and bring to a boil using high
heat.
4. Stir in the roasted semolina and vermicelli, decrease the heat to
moderate to low, cover the pan and simmer, until the vegetables
become soft and all the water has been absorbed, approximately
ten minutes. Stir every few minutes. Stir in the cilantro and
lime or lemon juice, allow to rest approximately five minutes,
then serve.
TAMARIND RICE FLAKES Ⓥ

This recipe is called “Imli poha” in Hindi
Ingredients:
½ cup water
½ teaspoon salt
1 tablespoon sesame seeds, dry-roasted (See the dry-roasting
1 to 3 fresh green chile peppers, such as serrano, minced or split
in half lengthwise
3 cups thick pressed rice flakes, sorted
Directions:
1. Ready the sesame seeds and the tamarind paste. Next, in a
small-sized container, combine the tamarind paste, water,
turmeric, and salt.
2. Put the rice flakes in a fine-mesh strainer and wash well under
running water. Move to a large container, stir in the tamarind-
water, and allow to sit until all the water is absorbed and the
grains stand separate, approximately five minutes.
heat and put in the red chile peppers and mustard seeds; they
and decrease the heat until the spluttering diminishes. Swiftly
add both the dals, curry leaves, asafoetida, and green chile
peppers and cook, stirring, until the dals are golden,
4. Put in the rice flakes and stir softly to mix. Cover and cook
using moderate to low heat until completely dry and fluffy,
about four to five minutes. Stir in the cilantro, sprinkle the
sesame seeds on top before you serve.
WILD RICE PILAF Ⓥ

This recipe is called “Junglee pullao” in Hindi
Ingredients:
¼ cup crudely broken raw peanuts, without red skin, dry-
roasted
¼ cup chopped raw almonds, dry-roasted
⅓ cup wild rice, sorted and washed in 3 to 4 changes of water
water
1 tablespoon white sesame seeds, dry-roasted
2 bay leaves
3¼ cups water
Directions:
1. Put the wild rice in a moderate-sized saucepan, add 1¼ cups
water, and bring to a boil using high heat. Decrease the heat to
moderate to low, cover the pan, and cook until the all the water
is absorbed and the rice is soft, approximately 40 minutes.
2. In the meantime, in a moderate-sized container, soak the
basmati rice in the rest of the 2 cups water for approximately
half an hour. In a small skillet, dry-roast the peanuts, almonds,
and sesame seeds, roasting each separately because they cook
at different rates. Next, mix them all together and save for
garnish.
put in the cumin seeds; they should sizzle when they touch the
hot oil. Swiftly put in the cinnamon, cardamom pods, and red
chile peppers and cook, stirring, approximately one minute.
4. Put in the bay leaves and the garlic and cook, stirring, another
minute. Put in the cooked wild rice, the basmati rice, plus all
the water it was soaking in, and the salt and bring to a boil
using high heat. Decrease the heat to lowest heat setting, cover
the pan (partially at first, until the foam diminishes, then
(Do not stir the rice while it cooks.) Let the rice rest
approximately five minutes. Move to a serving platter, softly
stir in the roasted nuts and sesame seeds, with some of them
visible as a decoration before you serve.
ENDNOTE
Thank you for the valuable time you spend on my book. I hope it helped
you at least a little, making you a slightly better Indian cook. Every little bit
counts! If you liked this book, don’t forget to check out other books on
Indian Cooking by Rekha Sharma!

The Complete Indian Rice Cookbook

Uploaded by

Document Information

Original Description:

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

The Complete Indian Rice Cookbook

Uploaded by

Copyright:

Available Formats

The Complete Indian Rice

CHILES, FRESH GREEN AND DRIED RED

CINNAMON AND CASSIA

CORIANDER SEEDS AND GREENS

FENUGREEK SEEDS AND GREENS

MIXED MELON SEEDS

MUSTARD SEEDS AND GREENS

NUTMEG AND MACE

DRIED POMEGRANATE SEEDS

ROSE WATER AND ESSENCE

SESAME SEEDS AND OIL

BLANCHING RAW NUTS Ⓥ

DEEP-FRYING THE INDIAN

NUTS AND SEEDS (MAEVAE)

CHICKPEA AND OTHER FLOURS (BESAN

ROASTING AND GRILLING

SLIVERING BLANCHED NUTS

SPROUTING BEANS AND

CRISPY FRIED ONIONS Ⓥ

INDIAN CLARIFIED BUTTER

BASIC CURRY POWDER Ⓥ

SPICED BASIC CURRY POWDER Ⓥ

GOAN CURRY POWDER Ⓥ

GUJARATI CURRY POWDER Ⓥ

KASHMIRI CURRY POWDER Ⓥ

MARATHI CURRY POWDER Ⓥ

SOUTH INDIAN CURRY POWDER Ⓥ

KASHMIRI GARAM MASALA Ⓥ

MUGHLAI GARAM MASALA Ⓥ

PARSI GARAM MASALA Ⓥ

SAVORY SPICE BLENDS

NEW DELHI STREET FOOD MASALA Ⓥ

GRIDDLE-FRIED BREAD MASALA Ⓥ

STUFFED GRIDDLE-FRIED BREAD

ROASTED CHILE PEPPER AND RED

ROASTED CUMIN-PEPPER MASALA Ⓥ

PUNJABI RAITA AND BUTTERMILK

MASALA BLENDS FOR

BRAISED MEAT MASALA Ⓥ

CHUTNEY COCONUT MASALA Ⓥ

DESSERT AND TEA MASALAS

BASIC GARLIC PASTE Ⓥ

ROASTED GARLIC PASTE Ⓥ

BASIC GINGER-GARLIC PASTE Ⓥ

ALMOND AND POPPY SEED PASTE Ⓥ

BASIC CASHEW PASTE Ⓥ

BASIC CURRY PASTE WITH ONION Ⓥ

BASIC CURRY PASTE WITHOUT ONION

BASIC GINGER AND GREEN CHILE

BASIC ONION PASTE Ⓥ

BOILED ONION PASTE Ⓥ

CHILE PEPPER PASTE Ⓥ

FRIED ONION PASTE

GOAN VINDALOO PASTE Ⓥ

GUJARATI GREEN PASTE Ⓥ

HYDERABADI GINGER-GARLIC PASTE Ⓥ

KERALA FRIED ONION PASTE Ⓥ

MINTY GREEN CURRY PASTE Ⓥ

MUGHLAI CURRY PASTE WITH NUTS

SPICY YELLOW CURRY PASTE Ⓥ

BASIC GREEN CHUTNEY Ⓥ

SOUTH INDIAN CILANTRO